Gluten-Free Copycat Starbucks Pumpkin Cream Cheese Muffins (with Video Tutorial)

You asked, and I finally delivered! These gluten-free Copycat Starbucks Pumpkin Cream Cheese Muffins have been one of my most requested recipes ever, and for good reason. They’re perfectly spiced, tender, and filled with that luscious cream cheese center everyone loves. Even better, you can make them easily at home using my step-by-step recipe and follow along with the YouTube video tutorial for foolproof results. Whether you’re craving a cozy fall breakfast or want to impress guests during pumpkin season, these muffins bring the coffee shop magic right to your kitchen – gluten-free and every bit as delicious as the original.

This recipe works beautifully with your favorite 1:1 gluten-free flour blend, so use what you already love and trust. If you prefer to make your own, I have two homemade gluten-free flour blend recipes.  I recommend the #2 blend. My personal favorite of the pre-made brands, for both taste and texture, is Better Batter Original Gluten-Free Flour — it consistently gives the best results. You can save 30% on every order at BetterBatter.org by using my exclusive code CHEFALINA at checkout.

Copycat Starbucks Pumpkin Cream Cheese Muffins (Gluten-Free)

Alina Eisenhauer

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, brunch, Dessert

Cuisine American

Servings 12 muffins

Calories 234 kcal

Ingredients

  

1x2x3x

Pumpkin Muffin Batter

• 190 g 1:1 gluten-free flour blend
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp salt
• 336 g pumpkin purée
• 224 g brown sugar or maple sugar
• 1 large egg
• 65 g avocado or other neutral oil
• 1 tsp vanilla extract

Cream Cheese Filling

• 168 g cream cheese softened to room temperature
• 1 large egg 50 g
• 30 g granulated sugar
• ¼ tsp vanilla extract

Pumpkin Praline Topping

• 1 Tbsp unsalted butter
• ¼ cup pumpkin seeds pepitas — shelled green ones
• 1 Tbsp brown sugar
• ¼ tsp pumpkin pie spice
• 2 Tbsp brown sugar

Instructions

 

Make the Muffin Batter

• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, egg, oil, and vanilla until smooth.
• In a separate bowl, combine the flour, baking soda, pumpkin pie spice, ginger, cloves, nutmeg, and salt.
• Add the dry ingredients to the wet ingredients and stir gently by hand until just combined — do not overmix.
• Cover and let the batter rest for 20-30 minutes. This allows the gluten-free flour to hydrate fully for a better texture.
• Tip: While the batter rests, prepare the cream cheese filling, topping, and preheat your oven to 350°F.

Prepare the Cream Cheese Filling

• In a small bowl, mix the softened cream cheese, egg, sugar, and vanilla until smooth and creamy.
• Transfer the filling to a piping bag fitted with a medium round tip (or just snip the end of the bag).
• This makes it easy to fill the centers neatly once your muffin cups are portioned.

Make the Pumpkin Seed Topping

• Combine ¼ tsp pumpkin pie spice and 1 Tbsp brown sugar in a small bowl and set aside.
• In a small skillet over medium heat, melt the butter.
• Add the pumpkin seeds and toast for about 1 minute, stirring constantly.
• Sprinkle in the brown sugar–spice mixture and continue to cook for 1–2 minutes, stirring, until the seeds are caramelized.
• Transfer the seeds to a parchment-lined sheet pan to cool, then roughly chop.

Assemble the Muffins

• Line a standard muffin pan with paper liners.
• Scoop the rested batter evenly into the liners (they should be about ¾ full) and smooth the tops with a spoon or small offset spatula.
• Insert the piping bag tip into the center of each muffin and gently squeeze as you lift up to fill the center with cream cheese mixture.
• Don’t worry if a little filling shows on top — that’s what creates that signature Starbucks look.
• If you’d like to see the technique in action, watch the accompanying YouTube video linked in the recipe card.
• Sprinkle the chopped praline topping evenly around the outer edge of each muffin, avoiding the cream cheese center.
• Gently press the topping into the batter so it sticks while baking.

Bake

• Bake for 20-25 minutes, or until the muffin tops are set and spring back lightly when touched.
• Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 234kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 44mgSodium: 256mgPotassium: 152mgFiber: 3gSugar: 25gVitamin A: 4623IUVitamin C: 2mgCalcium: 53mgIron: 1mg

Keyword muffin, Pumpkin

Tried this recipe?Let us know how it was!