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Starbucks Pumpkin Cream Cheese Muffins

4.20 from 5 ratings
Hannah Kling
If you’re obsessed with Starbucks Pumpkin Cream Cheese Muffins, you have to try this homemade version! They taste just like the real deal but are made with simple, wholesome ingredients like almond butter, pumpkin purée, and pumpkin pie spice—and the best part? They can easily be made vegan!
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings 7 large muffins

Ingredients  

Pumpkin Muffins

  • 1.5 cups pumpkin puree (or 1 can)
  • 1/2 cup coconut sugar (can sub any other sugar)
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/2 cup creamy almond butter
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1.5 cups all purpose flour (can use a 1:1 gluten free flour blend)
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Cream Cheese Filling

  • 2 tablespoon cane sugar (can use coconut but will turn mixture brown)
  • 2 teaspoon non-dairy or dairy milk
  • 1 teaspoon all purpose flour (can use gluten free flour blend)
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 4 oz cream cheese (softened or sub for vegan cream cheese)

Instructions

  • Preheat oven to 375F and prepare a muffin tin by lining every other muffin cavity with a liner.
  • In a large bowl combine pumpkin puree, coconut sugar, vanilla extract, coconut oil and almond butter. Whisk until well combined.
  • Then, in a small bowl combine all purpose flour, baking soda, salt, cinnamon and pumpkin pie spice.
  • Add dry ingredients to wet and mix with a spatula until just combined. Don't over mix batter.
  • Use a double cookie scoop to add batter to muffin liners, I used two scoops per muffin and spread evenly. Set aside.
  • In a medium bowl add in softened cream cheese with all other ingredients for the cream cheese mixture listed above. Use an electric whisk and beat until cream cheese is light and fluffy.
  • Add cream cheese mixture to a piping bag or plastic baggie and cut off the corner. Press the corner into the muffin top and squeeze until the cream cheese comes out on top.
  • Add on pumpkin seeds or pepitas if desired and bake for 23 minutes.
  • Remove and let cool for 15-20 minutes before enjoying!

Notes

  • First mix together the wet ingredients, the add in the dry.
  • Use a whisk to combine the wet ingredients and use a rubber spatula to combine the wet and dry.
  • I like to use a double cookie scoop when adding batter to muffin liners to ensure they are evenly filled.
  • If you don't have a pipping bag, use a plastic bag for the cream cheese filling.
  • Place the plastic bag over a cup to easily fill with the cream cheese mixture.
  • Use an electric mixer to fully incorporate the filling.
  • Add pumpkin seeds or pepitas on top of the muffins before baking if desired.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!