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.

Gluten Free Pumpkin Cream Cheese Muffins

Name: Gluten Free Pumpkin Cream Cheese Muffins
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: For the Muffin Batter; 425g (15 oz) pumpkin puree; 200g (1 cup) light brown sugar; 110g (½ cup) sunflower 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; 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

Description

These gluten free pumpkin cream cheese muffins are plush, spiced, and stuffed with a creamy vanilla center. Perfect for cozy fall mornings or sharing with friends.

Ingredients

Scale

For the Muffin Batter

425g (15 oz) pumpkin puree

200g (1 cup) light brown sugar

110g (½ cup) sunflower 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

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

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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.

Notes

Make sure the cream cheese is softened for smooth filling.

You can swap in dairy-free cream cheese for a lactose-free version.

Use a zip-top bag if you don’t have a piping bag.

Muffins can be frozen for up to 2 months.

Prep Time: 20 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 15g
Sodium: 180mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg