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Copycat Starbucks Keto Pumpkin Cream Cheese Muffins

Copycat Starbucks Keto Pumpkin Cream Cheese Muffins
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These Starbucks keto pumpkin muffins are a low-carb take on the Starbucks seasonal favorite. Made with pumpkin puree, almond flour, and warm fall spices, they have a soft and fluffy texture with a rich cream cheese swirl in the center.

Ingredients

Scale

    • 1 ½ cups almond flour – Provides a soft, fluffy texture while keeping it low-carb.

    • ½ cup coconut flour – Helps absorb moisture and improves texture.

    • 1 cup pumpkin puree – Adds natural sweetness and moisture.

    • ½ cup erythritol or monk fruit sweetener – A keto-friendly sugar substitute for natural sweetness.

    • 2 teaspoons pumpkin pie spice – Brings out the warm fall flavors.

    • 1 teaspoon cinnamon – Enhances the overall spiced flavor.

    • 1 teaspoon baking powder – Helps the muffins rise.

    • ½ teaspoon baking soda – Ensures a light and airy texture.

    • ¼ teaspoon salt – Balances the flavors.

    • 2 large eggs – Binds the batter and adds moisture.

    • ¼ cup melted coconut oil – Keeps the muffins soft and moist.

    • 1 teaspoon vanilla extract – Enhances the flavors.

For the Cream Cheese Filling:

    • 4 oz cream cheese, softened – Creates a rich and creamy center.

    • 2 tablespoons powdered erythritol – Adds sweetness without carbs.

    • ½ teaspoon vanilla extract – Enhances the cream cheese flavor.

Instructions

Step 1: Preheat and Prep

    1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

    1. Lightly spray the liners with oil to prevent sticking.

Step 2: Make the Muffin Batter

    1. Whisk together almond flour, coconut flour, erythritol, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

    1. Mix pumpkin puree, eggs, melted coconut oil, and vanilla extract in a separate bowl until smooth.

    1. Gradually fold the wet ingredients into the dry ingredients, stirring until a smooth, thick batter forms.

Step 3: Prepare the Cream Cheese Filling

    1. In a small bowl, beat cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.

Step 4: Fill the Muffin Cups

    1. Scoop a tablespoon of muffin batter into each muffin cup.

    1. Add a teaspoon of the cream cheese mixture to the center of each muffin.

    1. Top with another tablespoon of muffin batter, covering the cream cheese.

Step 5: Bake the Muffins

    1. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.

    1. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve and Enjoy!

    1. Serve warm or at room temperature.

    1. Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://cookingwithadan.com/copycat-starbucks-keto-pumpkin-cream-cheese-muffins/