These pumpkin cream cheese muffins taste just like the kind you get a Starbucks – but they are keto-friendly. Just 4 grams net carbs each.
Are Starbucks Muffins Keto
No, most Starbucks muffins are not keto-friendly. In fact, almost all of them are made with wheat flour and sugar. The best thing you can get from Starbucks when you are on a keto diet is an egg bite or two.
But the struggle is so real. It is incredibly tempting to buy coffee shop pastries when you’re out and about – especially if it’s cold outside! On those days, I like to keep some keto-friendly copycats at home. Then, I grab them and take them with me when I’m running errands. No more temptation!
These pumpkin cream cheese muffins taste just like the kind you can buy at your favorite coffee shop! They are super filling and will erase all your temptation.
Shopping List
Before you make a batch of keto copycat Starbucks pumpkin cream cheese muffins, this is what you’ll need from the store. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Cream Cheese
- Swerve Confectioner’s Sugar Substitute
- Vanilla
- Butter
- Pumpkin Seeds
- Pumpkin Pie Spice
- Swerve Brown Sugar Substitute
- Almond Flour
- Eggs
- Pumpkin Puree
- Baking Powder
Best Flour For Keto Muffins
In order to get the perfect muffin texture, I suggest using almond flour. Don’t use almond meal; it will give the muffins a grainy texture.
Can you swap coconut flour for almond flour? I don’t recommend doing that. Coconut flour absorbs more moisture than almond flour.
So, if you try to use the same amount of coconut flour in these muffins, they will turn out too dry. You’d have to add more butter and maybe another egg.
I didn’t test this recipe with coconut flour. They turned out perfectly with the almond flour.
Keto Breakfast Ideas
These muffins are the perfect keto breakfast. They are filling and nutritious! Pumpkin is a great source of vitamin A. Almond flour is high in healthy fat and protein. And the cream cheese is a great source of healthy fats and calcium.
Almond flour is high in healthy fat and protein. And the cream cheese is a great source of healthy fats and calcium.
What other keto-friendly breakfast ideas do you enjoy? Serve these muffins with a Keto Inside Out Omelette with Sausage and Peppers. It’s cheesy and bursting with flavor!
And if you’re really craving pumpkin, then make some keto pumpkin pancakes! They are perfectly fluffy.
And you can never go wrong with air fryer sausage patties. They are savory and pair well with anything you eat for breakfast.
How To Store Homemade Muffins
Since these muffins are made with a cream cheese filling, you need to store them in the refrigerator. So, keep the muffins in an airtight container in the fridge for up to a week.
They are easy to freeze, too! Just wrap each muffin in parchment paper and store them in a freezer bag in the freezer for up to six months.
Making Them
Here are the step-by-step pictures of the process that you’ll follow to make these copycat Starbucks pumpkin cream cheese muffins. All of the ingredients and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Net Carbs: 4 net carbs per serving
Directions
Preheat the oven to 350 degrees. Stir together the topping ingredients in a skillet over medium heat until the butter and sugar have melted. Spread the mixture onto a piece of parchment paper, and allow to cool.
Add the ingredients for the muffins to a mixing bowl, and blend until smooth. Place cupcake liners in the sections of a muffin tin. Fill each of 8 cupcake liners ¾ of the way full with the batter.
Use a spoon to hollow out a hole in the center of each muffin. In a mixing bowl, blend together the filling ingredients until smooth.
Place the filling into a ziploc bag, and cut off the corner. Pipe the filling into the center of each muffin.
Sprinkle each muffin with the crumbled up topping.
Bake for 20 minutes, or until cooked through.
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Keto Copycat Starbucks Pumpkin Cream Cheese Muffins
Equipment
- muffin tin
Ingredients
Cream Cheese Filling
- 5 ounces Cream Cheese softened
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
Crumble Topping
- 1 tbsp Butter
- 1/4 cup Pumpkin Seeds chopped
- 1/2 tsp Pumpkin Pie Spice
- 1 tbsp Swerve Brown Sugar Substitute
Keto Pumpkin Muffins
- 1 1/2 cups Almond Flour
- 4 tbsp Butter melted
- 3 large Eggs
- 1/3 cup Pumpkin Puree
- 1 tsp Vanilla
- 1/3 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
Instructions
- Preheat the oven to 350 degrees.
- Stir together the topping ingredients in a skillet over medium heat until the butter and sugar have melted.
- Spread the mixture onto a piece of parchment paper, and allow to cool.
- Add the ingredients for the muffins to a mixing bowl, and blend until smooth.
- Place cupcake liners in the sections of a muffin tin.
- Fill each of 8 cupcake liners ¾ of the way full with the batter.
- Use a spoon to hollow out a hole in the center of each muffin.
- In a mixing bowl, blend together the filling ingredients until smooth.
- Place the filling into a ziploc bag, and cut off the corner.
- Pipe the filling into the center of each muffin.
- Sprinkle each muffin with the crumbled up topping.
- Bake for 20 minutes, or until cooked through.
Notes
Keto Muffins
If you enjoyed making keto copycat Starbucks pumpkin cream cheese muffins, here are some more low-carb muffins you should make next.
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