Name: Starbucks Pumpkin Cream Cheese Muffins (Half the Carbs)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/3 cup avocado oil; 2 large eggs; 2 tsp baking powder; 1 cup no sugar added pumpkin puree; 1/2 cup sweetener of choice; 1 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 Pinch of salt; Cream cheese mixture:; 8 oz cream cheese, softened; 1/4 cup powdered sweetener; 1/2 tsp vanilla extract; 1 egg yolk

Starbucks Pumpkin Cream Cheese Muffins (Half the Carbs)

These pumpkin cream cheese muffins are a delightful take on the Starbucks favorite but made healthier with almond flour, coconut flour, and no added sugar. The muffins are soft, moist, and packed with warm pumpkin spice, while the creamy, sweet cream cheese topping adds a perfect balance of tanginess. These muffins make an excellent breakfast, snack, or dessert, especially during the fall season!

Author: Recipes with Jenna

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 350 F Servings: 12 Calories: 276

Instructions

1. Preheat oven to 375F
In a large bowl, mix all of your dry ingredients
In another, add all of your wet ingredients. You want to make sure that whisk this well.
Slowly incorporate your dry ingredients into your wet.
Next, make your cream cheese mixture.
Fill your muffin pan with liners and scoop using a spoon or ice cream scooper. I like to hollow out the middle a bit with a spoon and then fill a piping bag with cream cheese and add to the middle.
Bake for 25 minutes until the middle comes out clean with a toothpick.