Starbucks Pumpkin Cream Cheese Muffins
These Starbucks Pumpkin Cream Cheese Muffins are moist, creamy and the perfect high protein copycat of your fall fave.
Servings: 12 muffins
Calories: 149kcal
Equipment
Ingredients
- 1.5 cup rolled oats blended into oat flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp pumpkin seeds
Cream cheese filling
- 3/4 cup low fat cream cheese room temperature
- 1/4 cup icing sugar
- 1 tbsp flour
- 1 tbsp milk
Instructions
- Preheat oven to 350 F. Blend oats in a blender to create oat flour, then combine in a bowl with baking powder, pumpkin pie spice, baking soda and salt.
- Meanwhile, combine Greek yogurt, pumpkin puree, eggs, maple syrup and vanilla in another large bowl. Add dry ingredients to wet ingredients and fold in just to combine.
- Next make the cream cheese filling. Blend cream cheese, icing sugar, flour and milk until smooth with beaters, then add mixture to a piping bag or ziploc bag with the corner cut off.
- Divide muffin batter among 12 greased cups in your muffin tin, then add a dollop of cheese cheese filling to each and sprinkle pumpkin seeds overtop.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean (I usually check at the 20 minute mark).
- Let cool a few minutes in the muffin tin before transferring to a wire rack to cool completely. Store muffins on the counter up to 5 days or in the fridge up to 10 days.
Notes
Nutritional info is per muffin.
Don't over mix the batter or filling.
Add spoonful of hemp hearts into the batter or sprinkle some on top before baking for even more protein.
Try with chocolate chips, walnuts, pecans, or dried cranberries for a different flavour and texture.
Store cooled muffins in an airtight container in the refrigerator for up to 5 days.
Wrap muffins individually and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the microwave.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 170mg | Potassium: 253mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3318IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg