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Pumpkin muffins topped with oats and creamy filling on a cooling rack, next to a bowl of oats, a checked kitchen towel, and a pumpkin-shaped container on a pink surface.
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Pumpkin Cream Cheese Muffins (dairy free!)

Skip the coffee shop lines and make your own pumpkin cream cheese muffins at home! These dairy free Starbucks copycats are soft, spiced, and filled with tangy cream cheese goodness — all without any dairy. The perfect fall treat for breakfast or an afternoon snack.
Prep Time35 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Keyword: dairy free pumpkin muffins, pumpkin cream cheese muffins, starbucks copycat pumpkin muffins, starbucks pumpkin muffins, starbucks pumpkin muffins recipe
Servings: 12 muffins
Calories: 290kcal

Ingredients

For the muffins:

  • 1½ cups all-purpose flour 180g
  • ½ teaspoon salt
  • 1 cup sugar 200g
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin purée
  • ½ cup canola oil
  • 2 eggs
  • 2 teaspoons molasses
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 7- ounce package dairy free cream cheese 100g
  • 1/2 package Jello cheesecake instant pudding mix 48g
  • 1 tablespoon all-purpose flour
  • 1/4 cup coconut yogurt
  • 1 teaspoon vanilla extract

For the topping:

  • 2 tablespoons roasted salted pepitas
  • 2 tablespoons raw turbinado sugar
  • 2 tablespoons rolled old-fashioned oats

Instructions

  • Prep. Preheat oven to 425˚F and line a cupcake pan with paper muffin liners.
  • Make the filling. In a bowl with an electric mixer, beat the softened cream cheese with the pudding mix until light and fluffy. Transfer to a piping bag.
  • Make the topping. In a food processor, add oats, sugar and pepitas. Pulse until slightly chopped. Set aside.
  • Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, sugar, baking soda, and spices. Set aside.
  • Beat the wet ingredients. In a large bowl with an electric mixer, beat together the pumpkin, oil, eggs, and molasses.
  • Combine everything. Add the dry ingredients to the wet ingredients and stir until combined.
  • Assemble the muffins. Fill each liner with about 3 tablespoons of batter. Then pipe about 1 - 1 1/2 tablespoons cream cheese filling into the center allowing a small circle to form on top of the muffin. Sprinkle the pepitas mixture around the cream cheese circle.
  • Bake the muffins. Transfer the muffins to the oven and bake for 5 minutes and then reduce the oven temperature to 350˚F for the remaining 10 minutes - or until the tops have fully set.
    Remove from oven and allow the muffins to cool for about 10 minutes before transferring to a cooling sheet.

Video

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 279mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg