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
Scale
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
