Description
Indulge in these moist and flavorful Gluten-Free Pumpkin Cream Cheese Muffins that are perfect for a cozy fall breakfast or snack. The combination of pumpkin spice and creamy cheesecake filling will make these muffins a favorite in your baking repertoire.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons gluten-free oats or chopped pecans (optional topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine Batter: Add the dry ingredients to the wet ingredients and stir just until combined.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until creamy.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with pumpkin batter. Spoon about 1 teaspoon of the cream cheese mixture into the center of each and gently swirl with a toothpick or leave as a pocket of filling.
- Add Topping: Sprinkle with oats or pecans if desired.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Cool for 10 minutes before serving.
Notes
- Store muffins in the refrigerator for up to 5 days or freeze for up to 2 months.
- For a dairy-free version, use vegan cream cheese and dairy-free chocolate chips as an optional swirl.
- Adding a pinch of pumpkin pie spice can enhance the flavor even more.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg