Healthy Starbucks Pumpkin Cream Cheese Muffins (Gluten Free)

4

We were catching this recipe on our feeds non-stop the past few weeks and knew we had to try them. I’ve never tried the Starbuck’s version but from the looks of it, they appear very yummy! The cream cheese filling was the main selling point in this recipe. However, my favorite part ended up being the muffin base made from almond flour which was not too sweet.

This recipe is from Nicole Modic at KaleJunkie.com. Her version looked so good, I had to try them and share them with you all! Please note that these are baked in a JUMBO muffin tray, to allow for ample room to scoop in the filling. I have not tried making them in the 12 slot muffin tray but I have a feeling they would work there too if you used a piping bag for the filling.

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!

Healthy Starbucks Pumpkin Cream Cheese Jumbo Muffins

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

Servings: 6

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Total Time: 37 minutes mins

Equipment

• jumbo muffin tray

Ingredients 

US CustomaryMetric

Muffin Base

• 3 eggs, lightly beaten
• 1 cup pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup arrowroot powder
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 1/4 tsp salt

Cream Cheese Filling:

• 8 oz cream cheese, room temp
• 3 tbs maple syrup
• 2 tbs arrowroot powder
• 1 tbs milk of choice
• 1 tsp vanilla extract
• pinch salt

Assembly:

• garnish pumpkin seeds

Instructions

Muffin Base:

• Preheat your oven to 350℉. Grease a 6 slot, jumbo muffin tray with oil or butter.
• In a large bowl, whisk together eggs, pumpkin, maple syrup, oil and vanilla until smooth. Drop in the almond flour, arrowroot powder, coconut flour, baking soda, pumpkin spice, cinnamon and salt and mix to combine fully. Distribute this mixture evenly into your muffin tray.

Cream Cheese Filling:

• In a small food processor, pulse your cream cheese, maple syrup, arrowroot powder, milk and vanilla until smooth. Use a spoon to make 'well' in the center of each muffin batter. Scoop out the cream cheese mixture into the center of each muffin. Bake for 22-24 minutes or until toothpick comes out clean of the muffin (not the filling). Allow to set in the pan for 5-10 minutes then carefully remove to a wire rack to fully cool.

Notes

Recipe from KaleJunkie.com

Store leftovers in the fridge in an airtight container.

Substitute for the Arrowroot Powder is corn starch or tapioca starch.

Substitute for the Coconut oil is Avocado oil or Olive oil.

Substitute for the Maple Syrup is HOney.

Nutrition

Calories: 512kcal | Carbohydrates: 44g | Protein: 10g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 446mg | Potassium: 239mg | Fiber: 6g | Sugar: 21g | Vitamin A: 6987IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg

Author: Stella Drivas