I had no shame in confessing my Starbucks pumpkin cream cheese muffin addiction.  I only felt guilt that my poor gluten intolerant husband just had to sit back and watch me fight over share with the kids in front of him.  So I found an awesome ‘gluten-full’ recipe here on Annie’s Eats and modified it.

Presenting: Pumpkin Cream Cheese Perfection (without the bellyache)


They’re moist (a rarity in my own personal gluten free baking), flavorful and just as addicting as that coffee joint.


(makes 2 dozen)



8 oz cream cheese

1 C. confectioners sugar


3 C. Bob’s Red Mill Gluten Free All-Purpose Flour

1 tsp. ground cinnamon

1 Tbsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 C. sugar

2 C. pumpkin puree

1 1/4 C. Coconut Oil


1/3 C. sugar

3 Tbsp flour (I used almond flour, GF all-purpose also works)

3 Tbsp cold, unsalted butter, cut into small pieces

***You can use vegetable oil if you don’t have coconut oil on hand.


First prepare the filling.  Mix the cream cheese and confectioners sugar together until completely blended.  Spoon the mixture onto wax paper (or saran wrap) and shape into a ‘log’.  Wrap it well and place it in the freezer so it can start to firm up.

Preheat the oven to 350 and add the liners to your muffin pan.  Mix together the dry ingredients and set aside.  In a separate bowl mix remaining muffin ingredients and slowly add the dry mixture.  Pour the batter about 1/3 of the way up the liner. Take the filling out of the freezer and scoop ~Tbsp of the filling on top of the batter. Next scoop another spoonful of the batter to completely cover the cream cheese filling.


Crumble the topping over each muffin.  Bake for 20-25 minutes.





We don’t need no stinkin’ Starbucks!

(That’s a lie.  A big fat lie.)