Starbucks Pumpkin Cream Cheese Muffin Copycat Recipe (Gluten-Free)

Name: Starbucks Pumpkin Cream Cheese Muffin Copycat Recipe (Gluten-Free)
Total time: 45 min
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

cleanplates.com

This GF copycat recipe for the Starbucks Pumpkin Cheesecake Muffin is much lower in sugar and fat than the original — but still packs a ton of flavor.

View full recipe on cleanplates.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cleanplates.com.

Share this recipe:

Cooking tools:

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