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Gluten-Free Pumpkin Cream Cheese Muffins

These gluten free pumpkin cream cheese muffins are better than what you'll find at a bakery! Perfectly spiced and loaded with a cheesecake filling, they're a quick and easy muffin recipe that works beautifully for brunch or dessert!
5 from 1 vote
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Course: Gluten-Free Breakfast Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 252kcal
Author: Megan

Ingredients

For the Cream Cheese Filling:

  • 8 oz package cream cheese (softened)
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup brown sugar

For the Pumpkin Muffins:

  • 2 1/2 cups gluten free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 eggs
  • 15 oz canned pumpkin puree (not sweetened pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Fill 24 muffin cups with paper liners.
  • To make the cream cheese filling, put cream cheese in a medium sized bowl. Using an electric mixer, beat until soft.
  • Then add egg, vanilla, and brown sugar. Mix until smooth and set aside.
  • To make the muffins, in a large bowl, whisk together gluten-free flour, xanthan gum (if using), granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • Make a well in the center of the dry ingredients and add in the eggs, pumpkin puree, vegetable oil and vanilla.
  • Mix together until the batter is smooth.
  • Fill the muffin cups with the pumpkin batter 1/2 way full.
  • Add a tablespoon of cream cheese to the center of the batter. Try to make sure that the cream cheese does not touch the sides of the muffin.
  • Top with remaining pumpkin batter.
  • Bake at 350F for 20 to 25 minutes, or until baked through. You can test this by inserting a toothpick in the center of the muffin. If the toothpick comes out clean, the muffins are ready.

Nutrition

Serving: 18muffins | Calories: 252kcal | Carbohydrates: 36g | Protein: 4g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 120mg | Fiber: 3g | Sugar: 22g
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