Starbucks Pumpkin Muffin Recipe with Cream Cheese Filling
This copycat Starbucks pumpkin muffins recipe makes light, fluffy, and moist muffins! Bursting with pumpkin spice, delicious and creamy cream cheese filling with less sugar and less calories than the original recipe!
Servings 10 muffins
Calories 285kcal
Equipment
- coconut oil spray
- ice cream scoop
Ingredients
Pumpkin Filling Ingredients
- 1 cup pumpkin puree
- ½ cup refined coconut oil melted and slightly cooled
- ¾ cup maple syrup
- 2 large eggs beaten
Dry Ingredients
- 1 cup all purpose flour use gluten-free if needed
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ tsp salt
Cream Cheese Filling Ingredients
- 4 oz cream cheese softened
- 2 tablespoon powdered monk fruit sweetener
- 1 teaspoon milk
- 1 teaspoon all-purpose flour gluten-free if needed
- 3 drops vanilla extract
Instructions
Muffin Instructions
- Preheat the oven to 425 F. Line a muffin tin with baking cups or silicone muffin liners and spray with coconut oil or cooking spray.
- Combine dry ingredients in a large mixing bowl.1 cup all purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a separate mixing bowl, combine the pumpkin filling ingredients.1 cup pumpkin puree, ½ cup refined coconut oil, ¾ cup maple syrup, 2 large eggs
- Carefully pour the pumpkin filling mixture into the dry ingredients and mix until just combined.
- In a small bowl, combine the cream cheese filling ingredients. Spoon the mixture into a Ziploc bag and snip off the end with kitchen shears.4 oz cream cheese, 2 tablespoon powdered monk fruit sweetener, 1 teaspoon milk, 1 teaspoon all-purpose flour, 3 drops vanilla extract
- Use an ice cream scoop to scoop out 10 large muffins and scoop them into the prepared muffin liners.
- Insert the Ziploc bag into the center of each muffin and gently squeeze until you see the cream cheese filling come to the top.
- Bake the muffins at 425 F for 5 minutes and then reduce the heat to 350 F and bake for 15-20 minutes or until a toothpick inserted diagonally (avoiding the cream cheese mixture) comes out clean.
Pumpkin Bread Instructions
- Preheat the oven to 350 F. Line a bread pan with parchment paper and spray with coconut oil or cooking spray.
- Follow the muffin instructions for preparing the wet pumpkin filling and dry ingredients. Prepare the cream cheese filling.
- Spoon the pumpkin mixture into the prepared bread pan. Squeeze the cream cheese filling in a zig-zag line or in small dots on top of the loaf.
- Bake for 50-60 minutes or until a toothpick inserted in the pumpkin bread section comes out clean.
Notes
Spray the muffin liners with cooking spray or coconut oil spray to avoid the liners sticking.
Use room temperature cream cheese for easier mixing.
For a lighter muffin color, use white sugar.
For a sweeter muffin, use brown sugar or white sugar in place of maple syrup.
Store muffins in the refrigerator in an airtight container for up to 4 days.
Freeze muffins in a freezer-safe container for up to 3 months.
Reheat muffins in the microwave for 15 seconds when eating them right out of the refrigerator.
Nutrition
Serving: 1muffin | Calories: 285kcal | Carbohydrates: 31.6g | Protein: 3.6g | Fat: 16.6g
