Gluten-Free Pumpkin Cream Cheese Muffins
Gluten-Free Pumpkin Cream Cheese Muffins
Ingredients
For the Gluten-Free Pumpkin Muffins
- 1 3/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 cup pumpkin seeds, pepitas
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the gluten-free flour blend, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt for the muffin base.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
For the cream cheese filling, beat the softened cream cheese, granulated sugar, and vanilla extract together in a small bowl until smooth and creamy. Transfer the filling to a pastry bag or a Ziploc bag with the corner snipped off.
⏱️ 5 min
- 6
For the streusel topping, combine the gluten-free flour blend, light brown sugar, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or your fingertips until crumbly. Stir in the pumpkin seeds.
⏱️ 5 min
- 7
Fill each muffin liner about halfway with the pumpkin muffin batter. Pipe a dollop of cream cheese filling into the center of each muffin. Top with the remaining pumpkin muffin batter, ensuring the cream cheese is mostly covered.
⏱️ 5 min
- 8
Generously sprinkle the streusel topping over each muffin.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until a wooden skewer inserted into the pumpkin muffin (avoiding the cream cheese center) comes out clean. The streusel should be golden brown.
⏱️ 25 min•🌡️ 375
- 10
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Pumpkin Cream Cheese Muffins
Ingredients
For the Gluten-Free Pumpkin Muffins
- 1 3/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup gluten-free all-purpose flour blend
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 cup pumpkin seeds, pepitas
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the gluten-free flour blend, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt for the muffin base.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min - 5
For the cream cheese filling, beat the softened cream cheese, granulated sugar, and vanilla extract together in a small bowl until smooth and creamy. Transfer the filling to a pastry bag or a Ziploc bag with the corner snipped off.
⏱️ 5 min - 6
For the streusel topping, combine the gluten-free flour blend, light brown sugar, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or your fingertips until crumbly. Stir in the pumpkin seeds.
⏱️ 5 min - 7
Fill each muffin liner about halfway with the pumpkin muffin batter. Pipe a dollop of cream cheese filling into the center of each muffin. Top with the remaining pumpkin muffin batter, ensuring the cream cheese is mostly covered.
⏱️ 5 min - 8
Generously sprinkle the streusel topping over each muffin.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until a wooden skewer inserted into the pumpkin muffin (avoiding the cream cheese center) comes out clean. The streusel should be golden brown.
⏱️ 25 min•🌡️ 375 - 10
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min