The minute I saw this recipe, I had to make it. It’s a Starbucks dupe, and a much healthier one, plus it’s gluten free. I’m not kidding, it’s so delicious, you just have to make it.
Ingredients
- 3 eggs
- 1 cup pumpkin purée
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup
- 1/4 tsp. Vanilla powder or tsp. Vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cornstarch
- 1 tbs. Pumpkin spice
- 1 tsp. Baking soda
- 1/4 tsp. Salt
Cream cheese filling
- 7 oz. Cream cheese, room temperature
- 3 tbs. Maple syrup
- 2 tbs. Milk
- 1 1/2 tsp. Vanilla paste
Instructions
- Preheat oven to 350F.
- Make the cream cheese filling by blending everything together and fill a pastry bag, set aside.
- Whisk together all the ingredients and set aside.
- In a large bowl mix the dry ingredients add the wet ingredients and stir well with a spatula until incorporated.
- Scoop the batter inside muffin liners (use a spoon I found it much easier than an ice cream scoop). Makes 6 large or 9 regular.
- Pipe the cream cheese filling inside each muffin, sprinkle with pumpkin seeds.
- Bake for 25- 30 minutes depending on the size of the muffin. Test for doneness by inserting a toothpick.
- Let cool on a wire rack for 10 minutes.
Notes
- Save yourself time and buy muffin liners. It took for ever to make these liners 😅.