We Gave Starbucks’ Pumpkin Cream Cheese Muffin a Healthy Makeover | Clean Plates

Ingredients

• 2 med. frozen bananas (defrosted, with any excess liquid from defrosting discarded)
• 1 15 oz. can of pumpkin puree
• 1 ¾ cup gluten-free flour (we used Bob’s Red Mill 1-to-1 GF flour blend)
• 2 eggs
• ½ cup + 3 tbsp pure maple syrup, divided
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 tsp pumpkin pie spice blend
• 1 tsp cinnamon
• 1 ½ tsp vanilla, divided
• ⅓ cup of 2% Greek yogurt (cold)
• ⅓ cup (about ⅓ block) of cream cheese, softened
• 3 tbsp pepitas, or pumpkin seeds