Starbucks Pumpkin Cream Cheese Muffins (gluten-free)

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These Pumpkin Cream Cheese Muffins are like a copycat Starbucks version! Fluffy pumpkin muffins with a cream cheese center made with all gluten-free ingredients and dairy free-friendly.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: Makes 10-12 muffins 1x



Pumpkin muffins:

  • 1 1/2 cups pumpkin puree
  • 1 egg
  • 1/4 cup melted coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free flour
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice

Cream cheese filling:

  • 4 oz dairy or dairy-free cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon non-dairy or dairy milk
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350 degrees F
  2. In a large bowl, whisk together pumpkin puree, egg, oil, and vanilla extract until combine
  3. Next add all-purpose flour, sugar, baking powder, baking soda and pumpkin pie spice to a large bowl. and mix until combined
  4. Grease the muffin tin with non-stick cooking spray or line with paper liners
  5. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full and set aside
  6. Prepare the cream cheese filling by creaming together in a medium
  7. Create a well using a 1 tablespoon spoon in each muffin to form the indentation and add cream cheese filling
  8. Bake in the preheated oven for 15-20 minutes or until ready
  9. Then remove the muffin tin from the oven and allow the muffins to cool then enjoy!


*Store in airtight container in fridge for 5 days or freezer for 2 months

  • Author: Rachel