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Starbucks Pumpkin Cream Cheese Muffins (Half the Carbs)

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

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!

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 (add more if you'd like!)
  • 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
Instructions
  1. 1
    1. Preheat oven to 375F
  2. 2
    In a large bowl, mix all of your dry ingredients
  3. 3
    In another, add all of your wet ingredients.
You want to make sure that whisk this well.
  4. 4
    Slowly incorporate your dry ingredients into your wet.
  5. 5
    Next, make your cream cheese mixture.
  6. 6
    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.
  7. 7
    Bake for 25 minutes until the middle comes out clean with a toothpick.

Nutrition Facts

Servings: 12 ServingCalories:276kcalTotal Fat:26gTotal Carbohydrate:20gProtein:5g

Note

For even healthier alternatives swap out:

  • Avocado oil for apple sauce
  • Cream cheese for greek yogurt
  • Almond flour for oat flour
  • Eggs for flax eggs
Keywords: starbucks muffins, starbucks copycat, pumpkin muffins