Healthy Copycat Starbucks Pumpkin Cheesecake Muffins
Try this healthy copycat Starbucks Pumpkin Cheesecake Muffins recipe! Easy to make, full of fall flavors, and a lighter twist on a seasonal favorite.
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.