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!
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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
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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
