If you've been wishing for Starbucks to offer gluten-free pumpkin cream cheese muffins, I'm right there with you! Those muffins with their warm spice and sweet cream cheese center always look so good! After getting my gluten-free pumpkin muffin recipe just right, I knew a cream cheese version, with crunchy pepitas and pecans on top, had to come next. Now you can have a fall drink and a muffin, too!
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Katie's Recipe Notes
Every year when the Starbucks fall menu comes out, I get a little jealous that I can't get a treat to go with my Iced Pumpkin Cream Chai, so of course I created my own. These muffins are the latest addition to my collection of gluten-free Starbucks copycat recipes.
Since I already had my gluten-free pumpkin muffin base figured out, turning it into a Starbucks copycat muffin was pretty easy. I swapped the streusel for chopped pepitas and pecans and finished with a sweetened cream cheese center.
Starbucks tops their muffins with praline pumpkin seeds. I tested a homemade version, but once baked onto the muffins, they didn't make enough difference to justify the extra step. Chopped pepitas and pecans add a little crunch with much less prep. For a sweeter topping, use the streusel from my pumpkin muffins and swap the pecans for pepitas.
Pumpkin Muffin Ingredients
- Gluten-free flour blend: I tested this recipe with Bob's Red Mill 1:1 flour. I'm confident King Arthur Measure for Measure and Cup4Cup will also work in this recipe, although you may notice slightly different results. My copycat Bob's blend will also work.
- Pumpkin Purée: Be sure to use 100% pure pumpkin and not pumpkin pie filling.
- Butter and Oil: Butter adds flavor, while the oil helps keep the muffins soft and tender. I used avocado oil, but canola oil will also work.
- Granulated sugar and brown sugar: Sugar adds tenderness and sweetness. Brown sugar adds moisture and a depth of flavor.
Cream Cheese Filling Ingredients
- Cream Cheese: Use regular full-fat cream cheese.
- Granulated Sugar: Sweetens the cream cheese filling. I tested powdered sugar too, but preferred granulated sugar because the filling puffed less during baking and didn't sink as it cooled.
- Chopped Pecans and Chopped Pepitas: Create a nice crunchy texture for the muffins.
*Refer to the recipe card below for exact measurements.
Out of Muffin Liners?
These homemade parchment paper muffin liners are simple to make and cheaper than store-bought!
How to Make The Muffins
- Step 1: Start with the cream cheese filling. Combine the ingredients and blend until smooth. Place the filling in a piping bag or ziplock bag, snip off the tip, and set aside while you prepare the muffins.
- Step 2: In a small bowl, whisk together the eggs, pumpkin purée, milk, oil, and vanilla extract. Set aside.
- Step 3: In a large mixing bowl, whisk together the dry ingredients, including the granulated sugar and brown sugar.
- Step 4: Next, blend the softened butter into the dry ingredients until it is fully incorporated and there are no large clumps of butter remaining.
- Step 5: Add the wet ingredients to the dry mixture, and blend until thick and smooth.
- Step 6: Scoop about ¼ cup of batter into each paper-lined muffin cup.
- Step 7: Top each muffin with a sprinkle of chopped pepitas and pecans.
- Step 8: Insert the tip of the bag into the center of the batter and squeeze out the filling while slowly lifting the bag.
- Step 9: As you remove the piping bag from the top of the muffin, finish with a small dollop of cream cheese filling on top.
- Step 10: Bake according to the recipe card instructions below.
Measure by Weight
Although I've provided both volume and metric measurements, I recommend you measure by weight if possible. Measuring by weight is the most accurate way to bake!
If you need a kitchen scale, you can find a cheap one at most grocery stores for around $10. I highly recommend this scale though because you can measure both small amounts (less than 10g) and large amounts (over 10g) on the same scale!
Recipe FAQs
What kind of cream cheese should I use?
Use full-fat, block-style cream cheese. Make sure the cream cheese is very soft before mixing the filling so it blends smoothly and is easy to pipe.
Why do I have filling leftover?
I know it can be hard to tell if you're adding enough filling. If you have a lot of filling leftover, go back through and add a little more filling to each muffin.
How do I know when the muffins are done?
Insert the toothpick into the muffin part rather than directly into the cream cheese center. It should come out clean or with a few moist crumbs, and the muffin tops should spring back when lightly pressed. The internal temperature of the muffin should be between 205°F and 210°F, measured in the pumpkin portion away from the cream cheese filling.
Why do you mix the butter into the dry ingredients?
This method is called reverse creaming. It distributes the butter throughout the dry ingredients before you add the pumpkin mixture. I use it in my pumpkin muffin base and my gluten-free blueberry muffins to make soft muffins with a fine, even crumb.
What can I make with the leftover pumpkin?
I have several more gluten-free pumpkin recipes I know you'll love!
Storage
Once completely cooled, enjoy the muffins freshly baked. If needed, store the muffins in an airtight container in the refrigerator. They are best enjoyed within 2 to 3 days. For a softer texture, let them sit at room temperature for a few minutes before serving.
To freeze, let the muffins cool completely, then wrap individually and place in a freezer-safe bag or container. Thaw overnight in the refrigerator. Let them sit at room temperature briefly before serving for a softer texture.
More Gluten-Free Muffins
Recipe
Gluten-Free Pumpkin Cream Cheese Muffins (Starbucks Copycat)
Equipment
Ingredients
Cream Cheese Filling
- 170 g full-fat cream cheese ((6 ounces), softened)
- 38 g granulated sugar (3 Tablespoons)
- ½ teaspoon vanilla extract
Pumpkin Muffins
- 160 g pumpkin purée (⅔ cup)
- 2 large eggs
- 60 g milk (¼ cup)
- 39 g avocado oil (3 tablespoons)
- 4 g vanilla extract (1 teaspoon)
- 220 g Bob's Red Mill 1:1 Gluten-Free Flour (1⅔ cups)
- 110 g granulated sugar (½ cup)
- 53 g light brown sugar (¼ cup, packed)
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 57 g unsalted butter ((4 tablespoons), softened )
Topping
- 2 tablespoons chopped pepitas
- 2 tablespoons chopped pecans
Instructions
Make the Cream Cheese Filling
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Scrape down the bowl as needed.
- Transfer the filling to a piping bag. Cut off the tip, leaving an opening about ½ inch wide.
Make the Muffins
- Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Whisk together the pumpkin purée, eggs, milk, oil, and vanilla extract in a medium bowl. Set aside.
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Add the softened butter to the dry ingredients. Mix on low-medium speed until the butter is evenly distributed and the mixture resembles damp sand. There should be no visible pieces of butter.
- Add the pumpkin mixture. Mix on low speed until combined, then increase to medium and beat briefly until the batter is thick and smooth. Scrape down the bowl as needed. Avoid prolonged mixing.
- Divide the batter evenly among the 12 muffin cups. A ¼-cup (2-ounce) scoop can help with even portioning.
- Sprinkle the chopped pepitas and pecans evenly over the muffin batter.
- Now, with the cream cheese filling you prepared earlier, insert the tip of the piping bag into the center of each muffin. Squeeze while slowly lifting the bag, finishing with a small dollop of filling on top. Divide the filling evenly among all 12 muffins.
- Bake for 22-25 minutes, or until the muffin tops spring back when lightly pressed and a toothpick inserted into the pumpkin portion, away from the cream cheese filling, comes out clean or with a few moist crumbs. The internal temperature should be between 205°F and 210°F, measured in the pumpkin portion away from the cream cheese filling.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Gluten-free flour: This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour. For the most consistent results, use this blend and weigh the flour.
- Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling.
- Cream cheese: The cream cheese must be very soft so the filling mixes smoothly and pipes easily.
- Filling: If you have filling left after filling all 12 muffins, go back through and pipe a little more into each one.
- Storage: Store cooled muffins in an airtight container in the refrigerator. They are best within 2-3 days. Let them sit at room temperature briefly before serving. Freeze cooled muffins in a freezer-safe bag or container. Thaw overnight in the refrigerator. Let them sit at room temperature briefly before serving for a softer texture.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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