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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. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 245kcal
Author: Megan

Ingredients

Cream Cheese Filling:

  • 8 oz package cream cheese softened
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp brown sugar

Streusel Topping:

Muffins:

  • 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

Instructions

  • 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.

Nutrition

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