Gluten Free Pumpkin Cream Cheese Muffins
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
- 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.
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.