Gluten-Free Pumpkin Cream Cheese Muffins
These gluten-free pumpkin cream cheese muffins have spiced pumpkin batter and a sweet cream cheese filling. The recipe makes 18 muffins and uses a whole 15-ounce can of pumpkin.
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Ingredients
For the Cream Cheese Filling:
- 8 oz (226 g) cream cheese - block-style, softened
- 1 (18 g) egg yolk
- ¼ cup (50 g) brown sugar - packed
- 1 teaspoon (5 g) vanilla extract
For the Pumpkin Muffins:
- 2½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar - packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 (100 g) large eggs
- 15 oz (425 g) canned pumpkin puree - not sweetened pumpkin pie filling
- ½ cup (109 g) vegetable oil
- 2 teaspoons (10 g) vanilla extract
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Instructions
- Preheat the oven to 350°F. Line 18 muffin cups with paper liners.
- For the filling, beat the softened 8 oz (226 g) cream cheese until smooth. Mix in 1 (18 g) egg yolk, ¼ cup (50 g) brown sugar, and 1 teaspoon (5 g) vanilla extract until combined, then set aside.
- In a large bowl, mix together 2½ cups (350 g) gluten-free flour blend, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Make a well in the center of the dry ingredients. Add 2 (100 g) large eggs, 15 oz (425 g) canned pumpkin puree, ½ cup (109 g) vegetable oil, and 2 teaspoons (10 g) vanilla extract, and mix until smooth.
- Fill each liner about halfway with batter.
- Divide the cream cheese filling evenly among the 18 muffins, about 1 tablespoon each, keeping it in the center and away from the sides of the liners.
- Cover the filling with the remaining batter, filling each liner almost to the top.
- Bake at 350°F for 20–25 minutes. Insert an instant-read thermometer into the muffin portion, avoiding the cream cheese filling, and look for 200–205°F. Alternatively, insert a toothpick into the muffin portion; it should come out without wet batter. The cream cheese filling will remain soft.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- Flour: Tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum. Other blends have not been tested.
- Filling: Use softened block-style cream cheese and divide the filling evenly among all 18 muffins.
- Timing: Allow 5 minutes of cooling in the pan, plus additional time on a wire rack, after the listed baking time.
- Storage: Refrigerate in an airtight container for 3–4 days. Refrigerate within 2 hours of baking because of the cream cheese filling.
Nutrition
Serving: 18muffins | Calories: 256kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 117mg | Potassium: 139mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3888IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
