It’s that time of year again – pumpkin recipes all day, every day!! Even though it’s still a million degrees here in LA, the Canadian girl in me is in fall mode the second it’s October, so I’m pulling out all my favorite pumpkin recipes. Have you tried the Starbucks pumpkin cream cheese muffins? Well this is my gluten-free version with no refined sugar! I love love cream cheese icing, so these are the perfect sweet treat for me, you fill and top the muffins with cream cheese icing so there is even more yummy icing. Let me know in the comments if you are going to add this recipe to your fall recipe rotation!
GLUTEN FREE STARBUCKS PUMPKIN CREAM CHEESE MUFFIN DUPE
Description
This gluten-free pumpkin cream cheese muffin recipe is the perfect Starbucks copycat recipe - moist pumpkin muffins with delicious cream cheese frosting, the perfect fall recipe.
Ingredients:
Cream Cheese Icing
Steps:
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Preheat your oven to 350°F (180°C). Grease your muffin pan and add muffin liners.
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In a bowl, add the almond flour, baking soda, salt and cinnamon and mix. Then add in the eggs, pumpkin puree, maple syrup and vanilla and mix everything together.
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Add the batter into the muffin pan, leaving a bit of space at the top for them to rise. Bake for 25 minutes and then check with a toothpick. If it still needs more time, bake at 5 minute intervals until done. Once a toothpick comes out clean, let the muffins cool.
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Make the icing by mixing together the cream cheese, maple syrup and vanilla. If you have a hand mixer or stand mixer to do this, even better. Place in a Ziploc or pipping bag and cut the tip off.
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Once the muffins have cooled, make a small hole (with your finger or knife) in the top of the muffins. Fill the hole with cream cheese icing and then ice the top of the muffins too. Store in the fridge in an airtight container.
