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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.

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.

In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

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.

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.

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.

Generously sprinkle the streusel topping over each muffin.

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.

Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.

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.

In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

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.

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.

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.

Generously sprinkle the streusel topping over each muffin.

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.

Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
