Clean Plates’ Starbucks Pumpkin Cheesecake Muffin Copycat Recipe (Gluten-Free & Healthier)




20 min


25 min


2 med. frozen bananas (defrosted, with any excess liquid from defrosting discarded)

1 15 oz. can of pumpkin puree

1 ¾ cup gluten-free flour (we used Bob’s Red Mill 1-to-1 GF flour blend)

2 eggs

½ cup + 3 tbsp pure maple syrup, divided

½ tsp baking powder

½ tsp baking soda

¾ tsp salt

1 tsp pumpkin pie spice blend

1 tsp cinnamon

1 ½ tsp vanilla, divided

⅓ cup of 2% Greek yogurt (cold)

⅓ cup (about ⅓ block) of cream cheese, softened

3 tbsp pepitas, or pumpkin seeds


  1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

  2. Stir together GF flour, salt, baking powder, baking soda, and spices in a small bowl and set aside.

  3. Using a hand mixer (or stand mixer), use the flat beater on defrosted bananas on medium-high speed. Once smooth, add pumpkin puree, ½ cup maple syrup, and 1 tsp vanilla until fully combined before beating eggs in one at a time.

  4. Add half of the dry mix to wet mix, mixing on medium speed until fully incorporated. Repeat with second half of dry mix. Set aside.

  5. Place softened cream cheese in a medium bowl and whip with a hand mixer on medium speed for 30-45 seconds. Add Greek yogurt, 3 tbsp maple syrup, and ½ tsp vanilla, and continue to mix until fluffy and a uniform color.

  6. Add ⅓ cup of pumpkin muffin batter to each liner in muffin tin.

  7. Using a rounded spoon (a 1 tsp-sized measuring spoon works perfectly!) gently form a small, round crater in each of the cups.

  8. Using rounded spoonfuls, scoop one tsp of the cream cheese mix, and drop into the crater you made in the last step.

  9. Sprinkle 5-6 pumpkin seeds on each muffin. Add a sprinkle of cinnamon to the middle.

  10. Bake for 23 minutes on the middle rack, rotating the tray halfway through.

  11. Remove and let cool fully. Store uneaten portions in the refrigerator.

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