Today I’m sharing a keto friendly copycat Starbucks pumpkin cream cheese muffin recipe.
Since going back to school things have been a little busy and I have to confess that a couple of days a week I’ve been giving in to my after school Starbucks craving. I love me a grande Americano with cream and it helps me sail through the rest of the afternoon and evening with all kinds of energy that I wouldn’t have had otherwise. When I pulled up to the drive through the other day I knew that fall had officially arrived because I noticed they were advertising their pumpkin cream cheese muffins. SO. GOOD.
But, if you’ve been following for awhile, then you might know that my husband and I have been following a low-carb keto-style diet since last February. We really love it, but recently have become a little tired of our tried and true meal ideas and I’ve started experimenting with more keto-friendly baking. These pumpkin cream cheese muffins are honestly so delicious that you will think that you ordered them right from the Starbucks drive through window. Pair them with your morning or afternoon coffee or tea and you’ve got a perfect mini-meal or snack!
Starbucks Copycat Keto Pumpkin Cream Cheese Muffins
- 1.5 cups almond flour
- .5 cup coconut flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 cup Sugar Free Granular Sweetener
- 1 cup pumpkin puree, canned
- 1 tsp vanilla extract, pure
- 1/4 cup melted butter
- 1 large eggs
- 1/3 cup Sugar Free Icing Sugar
- 8 ounces cream cheese, softened
- 1/2 cup Sugar free almond milk
- 2 tbsp whipping cream
- 2-4 tbsp pumpkin seeds, roasted (salted is okay)
Preheat oven to 350. Line cupcake tray with liners and spray them with cooking spray to help the muffin batter not adhere to them during baking.
Add the flours, pumpkin pie spice, granulated sugar free sweetener, and baking soda in a bowl and stir to combine.
Stir in the pumpkin puree, vanilla, eggs, and melted butter. Mix thoroughly with a wooden spoon until the it becomes a thick batter.
Add about 1/4 cup rounded of batter to each of the 12 muffin cups. Press down in the center with a large spoon or the rounded end of a pestle to create a hollow depression for the cream cheese mixture.
Cream Cheese Filling
Mix the cream cheese, sugar-free icing sugar, and whipping cream with a hand mixer or mix-master until thoroughly blended and smooth.
Spoon the cream cheese mixture evenly between the muffins.
Top with the pumpkins seeds and bake for 20-25 minutes until fully cooked and lightly browned.
We love these and will definitely be making them regularly this fall – I hope you love them as much as we do!
Today some of my friends are sharing their pumpkin recipes as well. Just click on the images below each picture to be taken to their full recipe post.
17 Sweet Pumpkin Recipes
Pumpkin Banana Bread or Pumpkin Apple Bread? – My 100 Year Old Home
Spiced Pumpkin Cake with Espresso Frosting – Finding Lovely
Creamy Pumpkin Spice Latte – Satori Design For Living
Pumpkin Pie Muffins – Lemon Grove Lane
Pumpkin Muffins with My Secret Crumb Topping– Happy Happy Nester
Easy Pumpkin Roll Recipe – Jennifer Maune
Pumpkin Pecan Cobbler – Sincerely, Marie Designs
Pumpkin Pie Bars – My Sweet Savannah
One Bowl Pumpkin Olive Oil Cake – Modern Glam
Copycat Starbucks Keto Pumpkin Cream Cheese Muffins – The Happy Housie
Dairy Free Pumpkin Ice-Cream – Zevy Joy
Pumpkin Pastry Twists – Paint Me Pink
Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello
Pumpkin Madeleines – Most Lovely Things
Baked Pumpkin Cake Donuts – Inspiration For Moms
Easy Mini Pumpkin Pie – Dreaming of Homemaking
Pumpkin Cinnamon Rolls – Twelve on Main
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