Gluten Free Pumpkin Cream Cheese Muffins

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.

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

Try them and let me know how they turned out!
Leave a comment below or tag us on Instagram with your muffin masterpiece.

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