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Gluten Free Pumpkin Cream Cheese Muffins - Olivia Adriance
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5 from 1 vote

GLUTEN-FREE STARBUCKS COPYCAT PUMPKIN CREAM CHEESE MUFFINS

These Gluten-Free Pumpkin Cream Cheese Muffins are made with nourishing ingredients and are light, fluffy, perfectly spiced, and a healthified take on the beloved Starbucks version, but better!
Prep Time20 minutes
Cook Time27 minutes
Total Time47 minutes
Course: Breakfast, Desserts
Cuisine: American
Keyword: Gluten-free muffins, Muffins, Pumpkin muffins, Pumpkin recipes
Servings: 10
Author: Olivia Adriance

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

Because of the cream cheese, these muffins are best stored in the fridge. Place in a sealed container and store for up to five days.

Nutrition

Calories: 274kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 375mg | Potassium: 95mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3883IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg