Gluten-Free Pumpkin Cream Cheese Muffins
Alexis Ralph
6 jumbo muffins
American
Breakfast
Starbucks has released their fall lineup of drinks and treats, so that means it's pumpkin season! We just launched a gluten-free Pumpkin Spice Muffin Mix, which makes this Starbucks dupe recipe EASY. These muffins are warm, fluffy, sweet and delicious - with no gluten or added sugar!
Lakanto products needed for this recipe are Maple Syrup and Pumpkin Spice Muffin Mix. Enjoy!
Ingredients
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1 bag Pumpkin Spice Muffin Mix
½ cup oil
½ milk
2 eggs
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7 oz cream cheese, softened
2 ½ tablespoons Maple Syrup
2 tablespoons milk
1 ½ teaspoons vanilla extract
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Pumpkin seeds to taste
Directions
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Preheat oven to 350 F.
In a mixing bowl mix together the Pumpkin Spice Muffin Mix, oil, milk and eggs.
Place paper liners in a 6 count muffin tin and pour the prepared muffin mix evenly into each liner.
Add the cream cheese to a small bowl and microwave in 10 second increments. About 30 seconds or until easy to stir.
Add the maple syrup, milk and vanilla to the softened cream cheese and whisk to combine. Transfer to piping bag.
Use a spoon to create a small concave hole on top of each muffin. Pipe the filling into each muffin.
Sprinkle pumpkin seeds around the top.
Bake for 25-30 minutes or until a toothpick comes out clean. (muffin part, not the cream cheese middle)
Transfer to a wired cooling rack and let cool completely.