Starbucks Pumpkin Muffins-GF

Name: Starbucks Pumpkin Muffins-GF
Cuisine: American
Ingredients: 3 eggs; 1 cup pumpkin puree; 1/4 cup coconut oil, melted; 1/3 cup maple syrup; 2 tsp vanilla extract; 1 cup almond flour; 1/2 cup organic arrowroot flour (or tapioca flour or cornstarch); 1/4 cup coconut flour; 1 tb pumpkin pie spice; 1 tsp cinnamon; 1 tsp baking soda; 1/4 tsp salt; 7 oz cream cheese, softened; 2 1/2 tb maple syrup; 2 tb milk of choice; 1 1/2 tsp vanilla extract

1 step

BETTER THAN STARBUCKS PUMPKIN CREAM CHEESE MUFFINS, when I say RUN, don’t walk, I mean it. To be honest, I’ve never actually had one of these muffins from Starbucks—nothing in the case ever looks appealing to me and I like making my own. But my friend posted her better-for-you version of these muffins a few days ago and they looked so good, I made them immediately! They are not too sweet which I loved and the texture is literally perfect. They also happen to be gluten-free and can be made dairy-free too! Please check out Melissa’s page for all kinds of yummy eats and make sure to give her a follow (and maybe one for me too while you are at it lol)!⁣ ⁣ Makes 6 jumbo muffins or 9 regular size ⁣ Muffins—⁣ 3 eggs⁣ 1 cup pumpkin puree⁣ 1/4 cup coconut oil, melted⁣ 1/3 cup maple syrup⁣ 2 tsp vanilla extract⁣ 1 cup almond flour⁣ 1/2 cup organic arrowroot flour (or tapioca flour or cornstarch)⁣ 1/4 cup coconut flour⁣ 1 tb pumpkin pie spice⁣ 1 tsp cinnamon⁣ 1 tsp baking soda⁣ 1/4 tsp salt⁣ Pumpkin seeds for topping⁣ ⁣ Cream cheese filling:⁣ 7 oz cream cheese, softened⁣ 2 1/2 tb maple syrup⁣ 2 tb milk of choice⁣ 1 1/2 tsp vanilla extract⁣ ⁣ Preheat oven to 350F. Whisk together all of the wet ingredients and set aside. Next, add all of the dry ingredients to a large bowl and mix well. Pour the wet ingredients into the bowl with the dry ingredients and stir until incorporated. Grease a muffin tin or add muffin liners (6 or 9). Fill each cavity with the batter. Next, make the cream cheese filling. Add the cream cheese to a small bowl and microwave for ~ 30 seconds until easy to stir. Add the maple syrup, milk, and vanilla and whisk/stir until fully incorporated. Transfer to a piping bag or a ziplock bag. Cut off the tip and pipe the filling into each muffin. Sprinkle pumpkin seeds around top. Bake for 20-22 minutes or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean. Let cool for 5 minutes in the muffin tin and then transfer to wired cooling rack to cool completely, and enjoy!⁣ ⁣

Updated at: Tue, 03 Sep 2024 14:28:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2858.3 kcal (143%)

Total Fat192.4 g (275%)

Carbs229.2 g (88%)

Sugars124.4 g (138%)

Protein58.6 g (117%)

Sodium2257.3 mg (113%)

Fiber31.8 g (113%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3eggs

1 cuppumpkin puree

¼ cupcoconut oil

melted

⅓ cupmaple syrup

2 tspvanilla extract

1 cupalmond flour

½ cuparrowroot flour

organic, or tapioca flour or cornstarch

¼ cupcoconut flour

1 tbpumpkin pie spice

1 tspcinnamon

1 tspbaking soda

¼ tspsalt

7 ozcream cheese

softened

2.5 tbmaple syrup

2 tbmilk

1 ½ tspvanilla extract

Instructions

Step 1

Preheat oven to 350F. Whisk together all of the wet and set aside. Next, add all of the dry to a large bowl and mix well. Pour the wet into the bowl with the dry and stir until incorporated. Grease a muffin tin or add muffin liners (6 or 9). Fill each cavity with the batter. Next, make the cream cheese filling. Add the cream cheese to a small bowl and microwave for ~ 30 seconds until easy to stir. Add the maple syrup, milk, and vanilla and whisk/stir until fully incorporated. Transfer to a piping bag or a ziplock bag. Cut off the tip and pipe the filling into each muffin. Sprinkle pumpkin seeds around top. Bake for 20-22 minutes or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean. Let cool for 5 minutes in the muffin tin and then transfer to wired cooling rack to cool completely, and enjoy!