If you’re craving bakery-style muffins with all the cozy flavors of autumn, these irresistible Gluten-Free Pumpkin Cream Cheese Muffins will absolutely steal the show. They’re moist, warmly spiced, and feature a dreamy swirl of tangy cream cheese in every bite—a delightful treat whether you need a festive breakfast, an after-school snack, or a sweet afternoon pick-me-up. These muffins come together easily from pantry staples and deliver that perfect balance between pumpkin richness and creamy decadence. Gluten-free never tasted so good!
Ingredients You’ll Need
The magic of these Gluten-Free Pumpkin Cream Cheese Muffins lies in just a handful of simple, reliable ingredients. Each one brings something special—be it flavor, color, or that signature fluffy texture you’ll love, all without any gluten.
- Gluten-free all-purpose flour (with xanthan gum): Ensures a tender crumb and structure without any wheat—be sure xanthan gum is included for the best texture.
- Granulated sugar: Sweetens the muffins and helps them achieve a lovely golden hue.
- Brown sugar, packed: Adds a caramel note that complements the pumpkin and spices beautifully.
- Baking soda: Helps the muffins rise and become light and fluffy.
- Baking powder: Adds extra lift—and pairs perfectly with baking soda for a lofty muffin top.
- Salt: Balances the sweetness and heightens all the other flavors.
- Ground cinnamon: Brings that quintessential warm, spicy aroma to every bite.
- Ground nutmeg: Adds subtle warmth and complexity to the spice mix.
- Ground cloves: This tiny addition gives a deep, earthy note—don’t skip it!
- Canned pumpkin puree: The star of the show, delivering both moisture and rich pumpkin flavor.
- Large eggs: Provide structure and help bind everything together.
- Vegetable oil: Keeps the muffins totally moist and tender, even days later.
- Milk (dairy or non-dairy): Adds just enough richness to make the crumb soft and satisfying.
- Vanilla extract: Rounds out the spices and brings a little extra comfort to each bite.
- Cream cheese, softened: The creamy, tangy heart of the filling that contrasts beautifully with the sweet pumpkin.
- Extra granulated sugar (for filling): Sweetens the cream cheese swirl perfectly.
How to Make Gluten-Free Pumpkin Cream Cheese Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This simple step helps ensure your muffins release perfectly and makes cleanup a breeze—plus, everyone loves a muffin in a cute wrapper.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the gluten-free flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gently whisk everything together so the leaveners and spices are evenly distributed—this way, no one gets a surprise bite of baking powder or a clump of spice!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and combined. This is where those soft, moist Gluten-Free Pumpkin Cream Cheese Muffins truly begin. The mixture should look thick and bright orange—promise it’s going to be delicious!
Step 4: Bring the Batter Together
Pour the wet mixture over the dry ingredients and gently stir with a spatula or wooden spoon. Mix until just incorporated; a few streaks of flour are totally fine. Overmixing is the enemy of fluffy gluten-free muffins, so keep things easygoing here.
Step 5: Make the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth, creamy, and absolutely irresistible. This luscious filling will create those gorgeous swirls in the center of your muffins.
Step 6: Assemble the Muffins
Spoon pumpkin batter to fill each muffin cup about halfway. Add about a teaspoon of the cream cheese filling right into the center. Finish by topping each muffin with more pumpkin batter until the cups are about 3/4 full. For that signature marbled effect, use a toothpick to gently swirl the cream cheese into the batter—it doesn’t need to be perfect!
Step 7: Bake!
Slide the muffin tin into the oven and bake for 18–22 minutes. You’ll know the Gluten-Free Pumpkin Cream Cheese Muffins are done when a toothpick inserted near the center comes out clean or with a few moist crumbs (cream cheese swirls don’t count!). Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling. The scent alone will have everyone sneaking into the kitchen for a taste.
How to Serve Gluten-Free Pumpkin Cream Cheese Muffins
Garnishes
For an extra flourish, sprinkle the tops with chopped pecans before baking for a satisfying crunch and toasty flavor. Dust with a little powdered sugar once cooled, or even add a pinch of cinnamon on top of the cream cheese swirl for a picture-perfect finish.
Side Dishes
Pair your muffins with fresh fruit for a balanced breakfast, or serve alongside a warm cup of chai, coffee, or spiced cider for the ultimate autumn treat. They play well with everything—yogurt and honey for breakfast or a handful of roasted nuts if you’re feeling snacky.
Creative Ways to Present
Turn these Gluten-Free Pumpkin Cream Cheese Muffins into a festive dessert platter at your next gathering! Arrange on a tiered stand, or garnish each with a dollop of whipped cream and a sprinkle of cinnamon for an elegant brunch. For lunchboxes, tuck one into a napkin and watch it vanish before afternoon rolls around.
Make Ahead and Storage
Storing Leftovers
Let any leftover muffins cool completely before storing. Keep them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. The cream cheese swirl stays soft and luscious, making each muffin just as good as day one.
Freezing
These Gluten-Free Pumpkin Cream Cheese Muffins freeze like a dream. Wrap each muffin individually in plastic wrap or foil, pop them in a freezer-safe bag, and store for up to three months. When you’re ready for a treat, just thaw overnight in the fridge or on the counter for a few hours.
Reheating
If you love your muffins warm, gently heat in the microwave for about 15–20 seconds, or pop them in a 300°F (150°C) oven for several minutes. This revives the softness, and the cream cheese gets delightfully melty.
FAQs
Can I make these muffins dairy-free?
Absolutely! Simply use a dairy-free milk (like almond or oat milk) in the batter and swap the cream cheese for a dairy-free cream cheese alternative. The results are just as moist and flavorful—and perfect for sharing.
Do I need to add xanthan gum to my gluten-free flour?
If your gluten-free all-purpose flour does not already contain xanthan gum, add 3/4 teaspoon to the dry ingredients for structure and chew. Most blends now include it, so check the label before baking.
Can I use fresh pumpkin instead of canned puree?
Yes! Roast and puree your own pumpkin, making sure it’s well-drained and smooth. Homemade puree can sometimes have more moisture, so pat it dry with paper towels if needed before measuring.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin (avoiding the cream cheese swirl if possible). If it comes out clean or with a few moist crumbs, they’re ready. The tops will be set and spring back lightly when touched.
Can I add mix-ins like nuts or chocolate chips?
Go for it! Pecans, walnuts, or even mini chocolate chips are fantastic in this recipe—just fold them into the batter before filling the muffin cups. A mix-in or two can add wonderful crunch or extra decadence.
Final Thoughts
I can’t wait for you to whip up a batch of these Gluten-Free Pumpkin Cream Cheese Muffins for your own kitchen—they’re the kind of treat that makes any day feel a little more special, whether you share them or keep them all for yourself. Give them a go, and let the fall flavors sweep you away!
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Gluten-Free Pumpkin Cream Cheese Muffins Recipe
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the warm flavors of fall with these Gluten-Free Pumpkin Cream Cheese Muffins. Moist and spiced pumpkin muffins filled with a sweet cream cheese center, these treats are perfect for breakfast or as a snack. Easy to make and even easier to enjoy!
Ingredients
Muffins:
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, sugars, baking soda, baking powder, salt, and spices.
- Mix wet ingredients: In another bowl, combine the pumpkin puree, eggs, oil, milk, and vanilla.
- Combine ingredients: Mix wet and dry ingredients until just combined.
- Prepare cream cheese filling: In a separate bowl, beat cream cheese, sugar, and vanilla until creamy.
- Fill muffin tin: Fill each muffin cup halfway with pumpkin batter, add cream cheese filling, cover with more batter.
- Bake: Bake for 18–22 minutes until done. Cool before serving.
Notes
- These muffins freeze well.
- For added texture, top with chopped pecans before baking.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
