How to make Starbucks Pumpkin Cream Cheese Muffin | Gluten Free Copycat Recipe

If you’ve been missing Starbucks pumpkin cream cheese muffins, this gluten-free version will blow you away! Soft, moist pumpkin muffins with a luscious cream cheese filling and pumpkin seed topping – just like the Starbucks version, only better and 100% gluten-free.

In this video, Chef Alina shows you exactly how to make these famous fall muffins at home using simple ingredients and your favorite gluten-free 1:1 flour blend. You’ll learn how to get that perfect domed muffin top, smooth cream cheese center, and bakery-style texture every time.

Works with any 1:1 gluten-free flour blend or make your own using one of Chef Alina’s gluten-free flour mix recipes-we recommend the #2 blend: https://chefalina.com/copycat-bobs-red-mill-11-gluten-free-flour/

Chef Alina’s favorite pre-made flour is Better Batter Original Blend -save 30% with code CHEFALINA on their website https://www.betterbatter.org/

Full muffin recipe and printable directions: https://chefalina.com/copycat-starbucks-pumpkin-cream-cheese-muffins-gluten-free/

Homemade Pumpkin Spice recipe: https://chefalina.com/homemade-pumpkin-pie-spice/

Gluten- Free baking and cooking classes: https://chefalina.com/shop2/

You asked, I listened. Today, we’re making Starbucks pumpkin cream cheese muffins, but we’re doing them gluten-free. I have what can I get for you today? Um, can I get one pumpkin cream cheese muffin? Thank you. You’re also Thank you. You’re welcome. Thank you. You, too. Thank you. All right, let’s go see what we can do with these. Every year during pumpkin spice season, I get hundreds of requests to make the Starbucks cream cheese muffin gluten-free. This year, we’re doing it. Here’s what we need for our pumpkin cream cheese muffins. We’re going to start off by putting all of our wet ingredients into our bowl. So, first up is our pumpkin puree. Next up is our brown sugar. This also could be maple sugar or coconut sugar. Next, we’re going to go in with our neutral oil. Neutral oil means an oil that does not have a strong flavor. Today, I’m using my favorite, which is avocado oil. We’re going to mix these all together really well before we come in with our egg. I almost forgot the vanilla. Perfect example of why you should always mis and plus which is to have your ingredients measured out ahead of time. Didn’t have my vanilla and I almost left it out of the recipe. Okay, our wets together. Let’s get our dry into the mix. Gluten-free 1:1 flour, baking soda, cloves, nutmeg, ginger, and salt. And can’t forget the pumpkin pie spice. If you don’t have pie spice at home, check out the recipe below. We’re just going to mix these all together until everything is well mixed. We have no streaks or lumps of flour. All right, so this is all nice and mixed now. So, we’re going to go ahead and get this into our prepared muffin pans. And then I’m going to show you how we put in the magic, the cream cheese filling. So, we’re just going to go ahead and evenly fill all of our muffin cups. This should make 12 standard muffins. Using a ice cream scoop or portion scoop is the neatest, fastest way to do this and usually the easiest way to get them about the same amount in each one. Okay, because we’re filling these with cream cheese, I’m going to do a step that I don’t always do with all muffin recipes. And I’m going to even these out and make them fairly even across the whole muffin liner. The reason is is because I want my filling I want to be able to get it nice and even in the middle so that every bite has cream cheese and cake. Do you have to do this step? No. But it makes it a little better. Now, I’m only doing this to six of my muffins because the other six are going to be for another recipe for pumpkin strusel muffins. And you can check out that video right here. So, now to fill these with our cream cheese filling. This cream cheese filling, all you’re going to do to make the filling is you’re going to take cream cheese, sugar, and an egg, and you’re going to mix it together till it’s smooth. I have it in a piping bag. You could use a Ziploc bag with a corner cut off. It is much easier to get a nice even filling if you use a bag. If you don’t have a bag, you can just make a divot inside your cupcake with a spoon and spoon in your cream cheese, but they’re not going to come out as pretty. I’m just going to stuff it right into the middle. And I’m going to squeeze as the muffin tin is filling up. And then I’m just going to draw up. Fills it out and pushes the filling up. Pushes my batter up as the filling fills the middle. So now the last thing we have to do is our topping with pumpkin seeds. If you want to do the true Starbucks copycat, we’re going to candy these pumpkin seeds. So they’re just papitas, pumpkin seeds with a little bit of butter and sugar in a skillet on top of the stove until the sugar melts. Then you put them out on some parchment paper to cool and chop them up. We’re just going to put these around the edge. I’m not going over the filling. I’m just going over the cake portion here. Anytime you’re putting kind of something like this on is that we’re going to take I’m just going to use a spoon. You could use your a spatula or something. And I’m just going to push them in a little bit. I’m not pushing too hard, but I’m just making sure they’re stuck into the batter so that as these rise in the oven, we don’t have all those little papitas fall off. These add a nice little crunch. Just add a little texture and a little flavor. This is a classic part of our Starbucks cream cheese muffin. Now, let’s get these baked. You guys have been asking for the pumpkin cream cheese Starbucks dupe, and today we did it. No more FOMO, no more missing out. Now you can make your own gluten-free pumpkin Starbucks muffins. Now for the beauty shots, [Music] you’ve been asking for a start. I told you I’m getting you all the bloopers