Try this healthy copycat Starbucks Pumpkin Cheesecake Muffins recipe! Easy to make, full of fall flavors, and a lighter twist on a seasonal favorite.
Ah, fall—the season of cozy sweaters, crisp air, and all things pumpkin! If you’re anything like me, you can’t resist a good pumpkin-flavored treat, and Starbucks has always delivered when it comes to their seasonal goodies. But, have you ever tried recreating their beloved Pumpkin Cheesecake Muffins at home? Not only are these muffins easy to make, but they also pack a healthy twist that you and your family will love.
Why You’ll Love These Copycat Starbucks Pumpkin Cheesecake Muffins
These muffins are everything you could ask for in a fall dessert: pumpkin spice, a creamy cheesecake center, and a soft, moist texture that just melts in your mouth. The best part? They’re not overly sweet and can easily fit into a healthier lifestyle without sacrificing flavor.
I’ve played around with the recipe a bit, and let me tell you, replacing the arrowroot starch with 1/4 cup oat fiber was a game-changer. They turned out absolutely delicious! Not only did it add a bit more fiber, but it also gave the muffins a nice, hearty texture. My kids devoured them, and that’s always the real test in my house!
The Recipe: Simple and Healthy
Here’s my easy, healthier take on Starbucks Pumpkin Cheesecake Muffins. It’s packed with nutrient-dense ingredients like almond flour, Greek yogurt, and pumpkin puree, making this a guilt-free indulgence.
Ingredients:
For the Muffin Base:
- 3 eggs, lightly beaten
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup Greek yogurt or avocado oil
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup arrowroot powder or 1/4 cup oat fiber (my personal favorite!)
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp salt
For the Cream Cheese Filling:
- 4 oz cream cheese, room temperature
- 1/4 cup cottage cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Pumpkin seeds (optional but highly recommended!)
Instructions:
- Preheat the Oven
Set your oven to 350°F. Grease a 12-slot muffin tray with oil or butter. - Prepare the Muffin Batter
In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, oil (or Greek yogurt), and vanilla until smooth. Add in the almond flour, oat fiber (or arrowroot), coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix well until the batter is fully combined. - Make the Cream Cheese Filling
In a small food processor, blend the cream cheese, cottage cheese, maple syrup, vanilla, and a pinch of salt until smooth. - Assemble the Muffins
Divide the muffin batter evenly into the prepared muffin tray. Use a spoon to create a small “well” in the center of each muffin. Scoop about a tablespoon of the cream cheese filling into each well. Garnish with pumpkin seeds if you like a bit of crunch! - Bake to Perfection
Bake for 22-24 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Let the muffins set in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.
Healthy Copycat Starbucks Pumpkin Cheesecake Muffins
Ingredients
For the Muffin Base:
- 3 eggs lightly beaten
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup Greek yogurt or avocado oil
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup arrowroot powder or 1/4 cup oat fiber my personal favorite!
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp salt
For the Cream Cheese Filling:
- 4 oz cream cheese room temperature
- 1/4 cup cottage cheese
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- Set your oven to 350°F. Grease a 12-slot muffin tray with oil or butter.
Prepare the Muffin Batter
- In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, oil (or Greek yogurt), and vanilla until smooth. Add in the almond flour, oat fiber (or arrowroot), coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix well until the batter is fully combined.
Make the Cream Cheese Filling
- In a small food processor, blend the cream cheese, cottage cheese, maple syrup, vanilla, and a pinch of salt until smooth.
Assemble the Muffins
- Divide the muffin batter evenly into the prepared muffin tray. Use a spoon to create a small “well” in the center of each muffin. Scoop about a tablespoon of the cream cheese filling into each well. Garnish with pumpkin seeds if you like a bit of crunch!
Bake to Perfection
- Bake for 22-24 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Let the muffins set in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.
Why These Muffins Are a Must-Try
Besides the fact that these muffins are irresistibly delicious, they’re also incredibly easy to make. Whether you’re prepping them for a cozy breakfast, a fall brunch, or just an afternoon treat, these muffins won’t disappoint.
Plus, if you’re like me and love tweaking recipes to make them a bit healthier, the switch from arrowroot starch to oat fiber is a fantastic swap. It adds more fiber and keeps the muffins feeling light and satisfying. My kids absolutely loved them—and if my picky eaters are happy, you know they’re good!
Enjoy the Taste of Fall
Fall is the perfect time to enjoy warm, spiced desserts like these Starbucks Pumpkin Cheesecake Muffins. I hope this recipe brings a little cozy joy to your kitchen, just like it has in mine.
Looking for More Fall-Inspired Recipes?
If you enjoyed this recipe, be sure to check out my other fall dessert favorites. Whether you’re craving pumpkin spice, rich chocolate, or something a little more savory, there’s something for everyone. Happy baking!
