Warm, plush, and spiced just right these gluten free pumpkin cream cheese muffins are pure fall joy in a paper wrapper. With a creamy vanilla center and a crunchy streusel top, they’re the treat you’ll crave all season.
Table of Contents
Why You’ll Love These Muffins
– Super soft and fluffy with just the right amount of pumpkin
– That creamy center? Like a hidden cheesecake surprise
– Crunchy pumpkin seed streusel on top texture heaven
– Totally gluten free but no one will ever guess
– A delicious twist on classic pumpkin muffins but with a creamy upgrade!
Ingredients You’ll Need
For the Muffin Batter
- 425g (15 oz can) pumpkin puree
- 200g (1 cup) light brown sugar
- 110g (½ cup) sunflower oil (or any neutral oil)
- 2 large eggs
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 240g (2 cups) gluten free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum (skip if your blend already has it)
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
For the Cream Cheese Filling
- 225g (1 cup) full-fat cream cheese, softened
- 50g (¼ cup) granulated sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
For the Streusel Topping
- 80g (⅔ cup) gluten free flour blend
- 40g (3 tbsp) light brown sugar
- ¼ tsp xanthan gum
- 40g (3 tbsp) cold unsalted butter, cubed
- 40g (⅓ cup) pumpkin seeds
How to Make Gluten Free Pumpkin Cream Cheese Muffins
Prep the Streusel
In a bowl, mix together the flour, sugar, and xanthan gum. Add the cold butter cubes and rub them in with your fingers until crumbly. Toss in the pumpkin seeds and chill it while you prep everything else.
Make the Cream Cheese Filling
Whisk the softened cream cheese, sugar, and vanilla until smooth and creamy. Transfer to a piping bag and set it aside no need to refrigerate it.
Mix the Pumpkin Muffin Batter
In one bowl, whisk pumpkin, sugar, oil, eggs, and vanilla. In another, whisk the dry ingredients: flour, baking powder and soda, xanthan gum, salt, and spices. Combine both bowls and mix until the batter is smooth with no dry patches.
Need a cozy dessert for your next gathering? This pumpkin dump cake is a super easy, crowd-pleasing winner.
Assemble the Muffins
Line a 12-hole muffin pan with paper liners. Fill each almost to the top with pumpkin batter. Stick the piping bag deep into the center of each and squeeze in the filling, pulling up as you go. Then top generously with the streusel.
Bake and Cool
Bake at 375°F (190°C) for 25–28 minutes, or until a tester comes out clean. Let them cool in the pan for 5–10 minutes, then transfer to a wire rack.
Tips for Success
– Use a whole can of pumpkin no fridge leftovers!
– Bake at 375°F for that perfect dome and caramelized top
– Pipe the filling into the center, not just on top
– Don’t skip the streusel it makes the texture magical
Storage and Make-Ahead Tips
– Store in an airtight container in the fridge for up to 4 days
– Crumb topping will soften over time, but the flavor stays fab
– You can prep the streusel and filling a day ahead
– Make a second batch and gift them with a thermos of coffee and homemade pumpkin spice creamer for the coziest fall moment
Variations to Try
– Swap in dairy-free cream cheese for a lactose-free version
– Add chopped pecans or walnuts to the streusel for extra crunch
– Fold mini chocolate chips into the batter for a sweet surprise
– Want a loaf instead of muffins? Try this pumpkin banana bread it’s moist, cozy, and perfect with tea
– Sneak in some veggies with this pumpkin zucchini bread a fall loaf with a fresh twist
– Prefer a no-fuss version? These classic pumpkin muffins are simple, soft, and spiced just right
FAQ
Can I freeze these muffins?
Yes! Freeze them in an airtight container for up to 2 months. Let thaw at room temp.
Do I need a piping bag for the filling?
It helps, but you can use a zip-top bag with a corner snipped off.
Can I use a different gluten free flour blend?
Totally! Just make sure it doesn’t already include xanthan gum if you’re adding it yourself.
Try them and let me know how they turned out!
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Gluten Free Pumpkin Cream Cheese Muffins
Ingredients
- For the Muffin Batter
- 425 g 15 oz pumpkin puree
- 200 g 1 cup light brown sugar
- 110 g ½ cup sunflower oil
- 2 large eggs
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 240 g 2 cups gluten free flour blend
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- For the Cream Cheese Filling
- 225 g 1 cup full-fat cream cheese, softened
- 50 g ¼ cup granulated sugar
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- For the Streusel Topping
- 80 g ⅔ cup gluten free flour blend
- 40 g 3 tbsp light brown sugar
- ¼ tsp xanthan gum
- 40 g 3 tbsp cold unsalted butter, cubed
- 40 g ⅓ cup pumpkin seeds
Instructions
- 1. Mix flour, sugar, and xanthan gum for the streusel.
- 2. Rub in butter until crumbly, then stir in pumpkin seeds and chill.
- 3. Whisk cream cheese, sugar, and vanilla until smooth for the filling. Pipe and set aside.
- 4. In another bowl, whisk pumpkin, sugar, oil, eggs, and vanilla.
- 5. In a separate bowl, whisk flour, baking powder, baking soda, xanthan gum, salt, and spices.
- 6. Mix wet and dry ingredients into a smooth batter.
- 7. Preheat oven to 375°F (190°C) and line muffin tin with 12 liners.
- 8. Scoop batter into liners, filling nearly to the top.
- 9. Pipe cream cheese into the center of each.
- 10. Top with streusel.
- 11. Bake 25–28 minutes until golden and a toothpick comes out clean.
- 12. Cool in the pan for 10 minutes, then transfer to a rack.