GLUTEN-FREE STARBUCKS COPYCAT PUMPKIN CREAM CHEESE MUFFINS
on Oct 18, 2025
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An easy, irresistible fall muffin recipe with wholesome ingredients like pumpkin puree, applesauce, avocado oil, maple syrup, and dairy-free cream cheese.
These Gluten-Free Pumpkin Cream Cheese Muffins are my take on the beloved Starbucks version. They’re soft, spiced, filled with a dairy-free creamy center, and made with better-for-you ingredients.
Not only are these muffins soo much better than anything you’d get from the coffee shop chain, but they’re nutrient-dense too.
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I’ve swapped a gluten-free flour blend for the enriched flour, traded the refined white sugar for coconut sugar, exchanged the seed oils for antioxidant-rich avocado oil and applesauce, and even replaced the dairy cream cheese filling with a non-dairy option.
The result is a healthified homemade version that can be enjoyed for breakfast or as an afternoon pick-me-up.
If you’re a fan of all things pumpkin, then this recipe cannot be missed. It’s bursting with pumpkin flavor thanks to pumpkin puree and a nice dose of pumpkin pie spice, too. Enjoy!
Key Ingredients for Gluten-Free Pumpkin Cream Cheese Muffins
There’s something special about a homemade fall treat. Here’s what you’ll need to make these autumnal muffins at home.
- Eggs: I haven’t tried any egg replacements for this recipe. A flax egg may work, so let me know if you try!
- Nut Milk: Any type of nut milk, or regular milk works too.
- Avocado Oil: A neutral flavored oil that replaces refined options like canola.
Pin this recipe for later!
Pin It- Coconut Sugar: Adds natural sweetness and a hint of caramely flavor.
- Vanilla Extract: A staple for just about every baked good recipe, enhancing the treat’s overall taste and appeal.
- Applesauce: Keeps the muffins moist without extra oil or butter.
- Pumpkin Puree: Be sure that the puree is 100% pumpkin and doesn’t include any added sugar or sweeteners.
- Gluten-Free Flour Blend: Gluten-free baking is tricky, which is why I often rely on pre-made flour blends. @bobsredmill Paleo Baking Flour is a great choice.
- Baking Powder and Baking Soda: These ingredients help create a light, fluffy texture.
- Pumpkin Pie Spice: Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg, allspice, and cloves.
- Dairy-Free Cream Cheese: @miyokoscreamery dairy-free cream cheese is always my first choice. Regular cream cheese will also work if you aren’t dairy-free.
- Maple Syrup: This natural sweetener thins out the cream cheese for the filling while adding a caramel-like flavor.
- Pumpkin Seeds: An optional garnish is a sprinkle of magnesium-rich pumpkin seeds!
How to Make Pumpkin Cream Cheese Muffins
To get started, preheat the oven to 350°F.
Then, line a muffin tin with parchment liners. Heads up, this recipe makes 10 large muffins.
In a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, pumpkin puree, and vanilla, and whisk or beat with a hand mixer until well combined.
To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt, and stir gently until just incorporated.
Next, make the filling. To a small bowl, add the cream cheese, maple syrup, and vanilla extract and stir until smooth. Add the mixture to a piping bag or plastic bag.
Pour about 1/3 cup of batter into each of the prepared muffin cups. Snip the end of the piping bag and insert the cream cheese filling into each of the muffins.
Top each muffin with a few pumpkin seeds for decoration. Bake for 25 to 27 minutes until a toothpick inserted comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to continue cooling. Enjoy!
More Gluten-Free Muffin Recipes:
- Healthier Protein Blueberry Muffins
- Banana Chocolate Chip Muffins
- Double Chocolate Zucchini Blender Muffins
- Plant-Based Chocolate Chip Pumpkin Muffins
GLUTEN-FREE STARBUCKS COPYCAT PUMPKIN CREAM CHEESE MUFFINS
Ingredients
Pumpkin Muffins:
- 2 large eggs, at room temperature
- ¼ cup nut milk, at room temperature
- ¼ cup avocado oil
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ⅓ cup applesauce
- 1 cup pumpkin puree
- 2 cups gluten-free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Handful of pumpkin seeds (for decorating)
Cream Cheese Filling:
- 8 ounces dairy-free cream cheese (or regular, if not dairy-free)
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with parchment liners. This recipe makes 10 large muffins.
- In a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, pumpkin puree, and vanilla, and whisk or beat with a hand mixer until well combined.
- To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt, and stir gently until just incorporated.
- To a small bowl, add the cream cheese, maple syrup, and vanilla extract and stir until smooth. Add the mixture to a piping bag or plastic bag.
- Pour about 1/3 cup of batter into each of the prepared muffin cups. Snip the end of the piping bag and insert the cream cheese filling into each of the muffins. Top each muffin with a few pumpkin seeds. Bake for 25 to 27 minutes until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to continue cooling. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing! i have been dealing with gut health and I made them for my breakfast, but I had to make some more the next day since everyone else liked them so much!
So happy to hear that, Kezia! Glad you love this one.