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Gluten-Free Pumpkin Cream Cheese Muffins Recipe

Gluten-Free Pumpkin Cream Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free, Vegetarian

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

  1. Preheat the Oven: Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Combine Batter: Add the dry ingredients to the wet ingredients and stir just until combined.
  5. Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla until creamy.
  6. 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.
  7. Add Topping: Sprinkle with oats or pecans if desired.
  8. Bake: Bake for 18–20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  9. 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