Irresistible 12 Low-Carb Starbucks Pumpkin Cream Cheese Muffins Recipe (Keto-Friendly)

If you love fall treats like the Starbucks pumpkin cream cheese muffins but want to keep things low-carb, you’re in luck! Today, we’re going to make a keto-friendly version of the popular Starbucks pumpkin cream cheese muffins. Packed with warm pumpkin flavors, these muffins are the perfect fall snack while keeping your carb count low. This recipe captures the rich and creamy taste of the original Starbucks muffins, but with fewer carbs, making it ideal for anyone on a keto or low-carb diet.

Making these low-carb Starbucks pumpkin cream cheese muffins is simple. The recipe uses almond flour and coconut flour as the base, which makes it naturally gluten-free and much lower in carbs than traditional wheat flour muffins. We’re also sweetening the muffins with a sugar substitute like monk fruit or allulose, ensuring the sweetness comes without the sugar crash. For the creamy filling, we’ll whip up a smooth mixture of cream cheese, a little sweetener, and vanilla extract, creating that irresistible balance of flavors that people love about the Starbucks version.

These Starbucks pumpkin cream cheese muffins fit perfectly into a keto diet because they are high in healthy fats and low in carbs. Thanks to ingredients like avocado oil and almond flour, they are full of the good fats needed for a keto-friendly meal. Best of all, they are easy to make and take just under 30 minutes from start to finish, making them the perfect weekend bake or midweek treat when you’re craving something sweet but healthy.

Ingredients for Starbucks Pumpkin Cream Cheese Muffins

Pumpkin Muffins:

• 1 cup almond flour

• ¼ cup coconut flour

• ⅓ cup avocado oil

• 2 large eggs

• 2 tsp baking powder

• 1 cup no-sugar-added pumpkin puree

• ½ cup sweetener of choice (monk fruit or allulose works well)

• 1 tsp pumpkin pie spice (feel free to add more for extra warmth!)

• 1 tsp vanilla extract

• Pinch of salt

Cream Cheese Mixture:

• 8 oz cream cheese, softened

• ¼ cup powdered sweetener (allulose or monk fruit)

• ½ tsp vanilla extract

• 1 egg yolk

Instructions for Making Low-Carb Starbucks Pumpkin Cream Cheese Muffins

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, sweetener, pumpkin pie spice, and a pinch of salt. This step helps ensure your muffins are light and fluffy without any clumps.
3. Prepare the Wet Ingredients: In another bowl, combine the wet ingredients: pumpkin puree, eggs, avocado oil, and vanilla extract. Whisk these together until smooth and well combined. Make sure your eggs and other wet ingredients are at room temperature for easier mixing.
4. Combine Wet and Dry Ingredients: Slowly mix the dry ingredients into the wet mixture. Stir until the batter is smooth, ensuring all ingredients are well incorporated. The batter should be thick but smooth, making it easy to scoop into the muffin liners.
5. Prepare the Cream Cheese Filling: In a small bowl, whisk together the softened cream cheese, powdered sweetener, vanilla extract, and egg yolk. The result should be a smooth, creamy filling that is easy to dollop onto your muffin batter.
6. Fill the Muffin Liners: Scoop the pumpkin muffin batter into the lined muffin cups, filling each one about two-thirds full. Next, use a spoon or piping bag to add a dollop of the cream cheese mixture into the center of each muffin. You can gently swirl the cream cheese into the batter for a beautiful marbled look or leave it as a dollop for a surprise center.
7. Bake the Muffins: Bake your low-carb Starbucks pumpkin cream cheese muffins for 20-25 minutes, or until a toothpick inserted into the muffin (away from the cream cheese center) comes out clean. The muffins should be golden on the edges and slightly firm to the touch.
8. Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. These muffins are delicious when served warm or at room temperature.

Nutritional Information for Starbucks Pumpkin Cream Cheese Muffins (Per Muffin)

• Calories: 276
• Fat: 26g
• Protein: 5g
• Total Carbs: 20g
• Net Carbs: 4g (after subtracting fiber and sweeteners)

Why These Muffins Are Perfect for Keto

One of the main reasons these Starbucks pumpkin cream cheese muffins are perfect for a keto diet is their low net carb count—only 4 grams per muffin. By using a combination of almond and coconut flour, we’re able to keep the carb count low while adding healthy fats. Additionally, avocado oil provides an excellent source of monounsaturated fats, which are great for heart health and help you stay in ketosis.

The cream cheese filling adds a decadent richness to the muffins, giving you that delicious balance between creamy and pumpkin-spiced flavors. And since we’re using a natural sweetener like monk fruit or allulose, you won’t have to worry about sugar spikes, making these muffins a guilt-free indulgence.

Final Thoughts

Whether you’ve tried the original Starbucks pumpkin cream cheese muffins or not, this homemade, keto-friendly version is sure to become your new favorite fall treat. It captures all the delicious flavors of the classic muffin but without the sugar and excess carbs. Perfect for breakfast, dessert, or an afternoon snack, these muffins are a great way to enjoy fall flavors while sticking to your low-carb lifestyle. So go ahead, whip up a batch, and enjoy every bite!

Frequently Asked Questions (FAQs)

1. Can I use only almond flour or coconut flour?
   No, this recipe uses a combination of both flours because coconut flour absorbs much more moisture than almond flour. Using only one type of flour would affect the texture.
2. Can I freeze these muffins?
   Yes! These muffins freeze very well. Just wrap them individually and store them in an airtight container in the freezer for up to 3 months.
3. Is pumpkin puree keto-friendly?
   Yes, as long as you’re using pure pumpkin puree with no added sugars, it’s keto-friendly.
4. Can I substitute the sweetener with regular sugar?
   You can, but that would increase the carb count significantly, making the muffins no longer keto-friendly.
5. How should I store these muffins?
   Store them in an airtight container in the fridge for up to five days. You can enjoy them cold or warmed up in the microwave.

Enjoy your keto-friendly Starbucks pumpkin cream cheese muffins and share them with your family and friends this fall!