Clean Plates’ Starbucks Pumpkin Cheesecake Muffin Copycat Recipe (Gluten-Free & Healthier)
PREP TIME20 min
COOK TIME25 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)
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
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Stir together GF flour, salt, baking powder, baking soda, and spices in a small bowl and set aside.
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.
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.
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.
Add ⅓ cup of pumpkin muffin batter to each liner in muffin tin.
Using a rounded spoon (a 1 tsp-sized measuring spoon works perfectly!) gently form a small, round crater in each of the cups.
Using rounded spoonfuls, scoop one tsp of the cream cheese mix, and drop into the crater you made in the last step.
Sprinkle 5-6 pumpkin seeds on each muffin. Add a sprinkle of cinnamon to the middle.
Bake for 23 minutes on the middle rack, rotating the tray halfway through.
Remove and let cool fully. Store uneaten portions in the refrigerator.