Delicious Pumpkin Cream Cheese Muffins

Have you seen the pumpkin cream cheese muffins at Starbucks?

I’m not gonna lie, those look so delicious and I might have had one, especially since I love all things pumpkin. However, recently the food babe did a real food investigation on that place and found some crazy findings, so I decided to try out a healthier version made with real ingredients.

Yields: 20-24 muffins

What you need:
3 C whole wheat flour
1/2 C flax meal
1 T pumpkin harvest spice
1 t salt
1 t baking soda
4 large eggs
1 t vanilla
1 C sweetener (honey, maple syrup, coconut sugar, I used sucanat)
2 C pumpkin puree (or one can)
1.5 sticks of butter (3/4 C)

Cream Cheese Filling:
1 cream cheese packet (16 ounces)
1/2 powdered sucanat (or powdered sugar)
1 t vanilla
1/2 t pumpkin harvest spice

optional: nut to sprinkle on top (I used sliced almonds)

What to do:

  1. Preheat oven to 350 degrees
  2. Make cream cheese filling by using a mixer to combine all ingredients, set aside
  3. Combine all muffin ingredients into a large bowl, use a mixer to mix completely but not over well
  4. Use paper liners or parchment paper to line a muffin tin
  5. Spoon in muffin mixture into each muffin about 3/4 full
  6. Top with about 1-2 tablespoons of cream cheese mixture
  7. Sprinkle with almonds or nut of your choice
  8. Bake for 20-25 minutes
  9. Cool on a wired rack
  10. Enjoy…. yum, can you smell the aroma?

I got the inspiration for these muffins here.

What is your favorite kind of muffin?

About Rachel

Rachel is a mother to three children and a wife to a wellness doctor. Her passions are faith, family, and health. You can find her writing about her family adventures and inspiring you to make healthier choices for your family.


  1. Good grief. Those look SO yummy!!! I know what baking the little girl and I will be doing this week :)


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