Indulge in delicious Starbucks copycat gluten-free pumpkin cream cheese muffins, perfect for fall! Easy to make and irresistibly tasty.
Deliciously Moist and Easy-to-Make Fall Treats
If you’re a fan of Starbucks’ Pumpkin Cream Cheese Muffins but require a gluten-free option, there’s a delightful copycat recipe you can try at home. These muffins capture the essence of the original treat while accommodating gluten-free dietary needs. The recipe combines the warm flavors of pumpkin with a creamy cheese filling, making it a perfect indulgence for the fall season or anytime you crave something sweet and comforting.
Creating your own version of these muffins allows you to enjoy a beloved seasonal favorite without the gluten. By using gluten-free flour and other simple ingredients, you can easily whip up a batch that rivals the coffee shop classic. This recipe not only satisfies your cravings but also provides a homemade touch that enhances the overall experience of enjoying these delicious muffins.
Indulge in Autumn Bliss: Whip Up Your Own Gluten-Free Pumpkin Cream Cheese Muffins Inspired by Starbucks!
Hey y’all today I’m going to show you how to make another Starbucks copycat recipe my gluten-free pumpkin cream cheese muffins these are so insanely delicious y’all you definitely won’t believe they’re gluten-free and according to my husband who blindly taste tested mine they’re better than the Starbucks version so let’s get into.
It and I’ll show you how to make them first things first we need to make the pumpkin seed praline and I’m going to start out with my sauté pan just a little sauté pan on about medium low and I’m going to add to that a tablespoon of butter and let that melt and now I’m adding in 2 tblspoon or 25 G of brown.
Sugar and then this is just a/4 teaspoon of pumpkin pie spice you can find this in the spice section of your grocery store if not there are plenty of recipes online for how to make it it’s simple it’s just like a conglomeration of different spices now I’m adding in a half a cup or about 72 G of pumpkin seeds mine are roasted and salted I like.
That extra bit of salt but you can use raw pumpkin seeds and then you can just add a dash or maybe a/4 teaspoon of salt if you want I like that sweet salty combo and we’re just going to sauté this moving it around pretty of soften until the sugar is fully melted and like molten and that’s going to take anywhere from like 3 to 5 minutes or.
So see it’s getting nice and bubbly now and this is when we really know that that sugar has become no longer grainy so we’ll go ahead and pour it out into our dish I have a tiny little sheet pan it’s like an eighth of a sheet pan but you can also put them on a sheet of parchment or onto a silicone baking mat and we’ll need to let these cool.
Completely and then I’ll just chop them up like Starbucks does okay I’ve just got a large bowl here and I’m adding to that 3 and 1/4 cups or 455 G of Kim’s gluten-free all-purpose flour blend and this is 3 cups or 600 G of granulated sugar to that I’m now adding 1 and 1/2 teaspoon of kosher salt and then all of this is is 2 teaspoons of baking soda 1.
Teaspoon each of nutmeg all spice and cinnamon and a half a teaspoon of ground cloves and I’ll just give this a quick little whisk and then I’ll set this aside while I mix my wet ingredients together I’m adding 2 cups or a 15 o can of solid pack canned pumpkin and make sure it’s actually the pumpkin puree 100.
% pumpkin puree and not that pumpkin pie filling because the pumpkin pie filling has loads of other things added to it and I’ll add one cup or 240 G of vegetable or canola oil or any other neutral oil and I bet coconut o oil would also work pretty well here just melt it first I’ll crack in four eggs which are all at room temperature that’s.
Important for them to be at room temperature and this is water just 3/4 cup or 180 gram of water one thing I did forget to add in this video though was one tblspoon of vanilla extract I had it sitting over to the side forgot about it don’t forget about it in yours so that is in the.
Actual written recipe so now I’ll just add the wet to the dry and I’m still going to use my whisk but I’m going to be a little more Gent about it and not real vigorous in my whisking and the hardest part of this recipe really is letting this batter sit I like to let this batter sit for a good.
15 to 20 minutes or so just so the flour and all the starches in the flour hydrate which creates a thicker batter and that then helps to give the muffins that nice Dome shape that everybody’s always after so we’ll go ahead and make the cream cheese filling now I have an 8 oz block of softened cream cheese which is 226 G.
And I’ll just beat this up real quick so it’s smooth before I add in 4 tblspoon or 50 g of granulated sugar and then this is 1 teaspoon of vanilla extract and I’ll just quickly give this a mix now this is two teaspoons of my gluten-free all-purpose flour blend and a half a teaspoon of kosher salt the.
Flour is there to make it a little thicker and stiffer and and more stable when it bakes and then this is 2 tpoon of whole milk could you do this dairyfree you probably could I haven’t tried it but I don’t know how dairyfree cream cheese does in the oven but I’d give it a try if you need to be dairyfree.
All right this looks nice and smooth I’ve got two muffin pans here they’re 12 cup muffin pans and I’m going to line them with cupcake liners or muffin liners whatever you want to call them and I’ll give my batter a quick whisk since it’s been sitting for a few minutes and you can see how much thicker it.
Is I’m taking my large cookie scoop and I’m filling these nearly to the top of the muffin liners oh I almost forgot out of habit I lined all the muffin holes with the liners but I’m going to actually take half of these away and fill every other one and what this does is it just helps to create the perfect Dome shape you don’t have to do this.
It’s just something that I like doing when I want that nice looking Muffin Top it prevents the muffins from all running together all right I’ve added my cream cheese filling to a decorating bag with a half inch round tip but you could also just cut a half inch round opening out of the the tip of it and I’m putting the tip.
Right into the center of the muffin batter and squeezing gently as I pull up and then I stop squeezing when I reach the top and then this also adding that that cream cheese mix mixture it also causes the muffin batter to rise to the very top which also helps create that domed muffin shape there’s several different.
Things working together to create that nice Dome shape so I already have my oven preheating to 400° F and that initial blast of high heat is also going to help the domed muffin top okay when the preing cooled I cut it into small bits just like Starbucks has on their muffins and I’ll just sprinkle.
Some of this around the edges of each muffin be as generous as you want because there’s plenty of this to go around y’all I’ll get these into the oven and bake them at 400 for the first 10 minutes and then I’m going to turn the heat down to 350 F and bake for an additional 10 minutes or until they.
Spring back when lightly touched and that’s all there is to it y’all check out these muffins they are to die for I never had the original Starbucks muffins but I bought one at my nearest Starbucks and I had my husband blind taste them mine won by a landslide in fact they were so good he asked if he could have.
Another the soft and fluffy pumpkin muffin with that almost like cheesecake Center and then the spicy sweet pumpkin seed praline oh my gosh y’all it’s Heaven enjoy
