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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 18 muffins
Cream Cheese Filling:
- 8 oz package cream cheese softened
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp brown sugar
- 2 1/2 cups gluten free flour blend
- 1/2 tsp xanthan gum if your blend doesn't already contain it
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 1/3 cup canned pumpkin puree
- 1/3 cup olive oil
- 2 tsp vanilla extract
Preheat the oven to 375 degrees Fahrenheit.
Fill 18 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 streusel topping, in a medium sized bowl, mix together, flour, sugar, and cinnamon.
Cut the butter into the mixture with a fork until the mixture is crumbly. Set aside.
To make the muffins, in a large bowl, sift together flour, xanthan gum (if using), sugar, baking powder, cinnamon and salt.
Make a well in the center of the dry ingredients and add in the eggs, pumpkin puree, olive oil and vanilla.
Mix together until the batter is smooth.
Fill the muffin cups with the 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. S
prinkle the streusel topping over the batter.
Bake at 375F 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.
Calories: 245kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 122mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2925IU | Vitamin C: 0.7mg | Calcium: 62mg | Iron: 1.2mg