How do you make gluten free pumpkin cream cheese muffins?

You’ll need three components: a pumpkin muffin batter, a cream cheese filling, and a streusel topping. First, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla. In another bowl, mix your gluten free flour, baking powder, baking soda, spices, and xanthan gum. Combine wet and dry, then divide into muffin liners. Pipe cream cheese filling into the center, sprinkle streusel on top, and bake at 375°F until golden.

What’s the best flour for gluten free pumpkin muffins?

A plain gluten free flour blend works best — ideally one made from rice flour, potato starch, and tapioca flour. Avoid single flours like almond or coconut flour on their own, as they won’t give the right texture. Using a flour blend that doesn’t already contain xanthan gum allows you to control the structure for the perfect crumb.

Can I use dairy-free cream cheese for pumpkin cream cheese muffins?

Yes, absolutely. Many brands of dairy-free cream cheese (made from cashews, soy, or coconut) bake well and create a smooth filling. Just make sure it’s full-fat for the best consistency. Pair it with plant-based milk and a flax egg if you want to make the entire recipe dairy-free and vegan.

How do you make gluten free pumpkin muffins moist?

The key is pumpkin puree — it naturally adds moisture. Using oil instead of butter also helps prevent dryness. Don’t overbake your muffins, and avoid overmixing the batter. If you want extra softness, add a tablespoon of applesauce or yogurt to the batter for added moisture.

Are gluten free pumpkin cream cheese muffins healthy?

They can be a balanced treat, especially since pumpkin is loaded with vitamins, fiber, and antioxidants. However, the cream cheese filling and streusel topping add sugar and fat, so they’re best enjoyed in moderation. You can make them healthier by reducing sugar or replacing some oil with applesauce or yogurt.

Can you freeze gluten free pumpkin muffins with cream cheese?

Yes! Allow them to cool completely, then wrap each muffin in plastic or parchment and store in a freezer-safe bag. They’ll last up to two months. To serve, thaw overnight in the fridge or reheat gently in the oven or microwave.

Gluten Free Pumpkin Cream Cheese Muffins

Name: Gluten Free Pumpkin Cream Cheese Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 muffins
Cuisine: Gluten Free
Ingredients: 80g gluten free flour blend; 40g brown sugar; 1/4 tsp xanthan gum; 40g cold butter; 40g pumpkin seeds; 225g cream cheese; 50g sugar; 1/2 tsp vanilla; 425g pumpkin puree; 200g brown sugar; 110g sunflower oil; 2 eggs; 240g gluten free flour blend; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp xanthan gum; 1/4 tsp salt; 2 tsp cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; 1/2 tsp allspice

Ingredients

Scale

Streusel Topping:

80 g (⅔ cup) gluten free flour blend

40 g (3 tbsp) light brown sugar

¼ tsp xanthan gum (omit if flour blend includes it)

40 g (3 tbsp) cold unsalted butter, cubed

40 g (⅓ cup) pumpkin seeds

Cream Cheese Filling:

225 g (1 cup) cream cheese, room temp

50 g (¼ cup) sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Pumpkin Muffins:

425 g (15 oz can) pumpkin puree

200 g (1 cup) light brown sugar

110 g (½ cup) sunflower oil

2 large eggs

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) gluten free flour blend

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (omit if blend includes it)

¼ tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

½ tsp allspice

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Instructions

1. Preheat oven to 375ºF (190ºC). Line muffin pan with 12 liners.

2. Make streusel: Mix flour, sugar, xanthan. Rub in butter until crumbly. Stir in pumpkin seeds.

3. Make cream cheese filling: Beat cream cheese, sugar, vanilla until smooth. Transfer to piping bag.

4. Make muffin batter: Whisk pumpkin, sugar, oil, eggs, vanilla. In another bowl, whisk flour, baking powder, soda, xanthan, salt, spices. Combine wet + dry until smooth.

5. Assemble: Divide batter into liners, pipe cream cheese into centers. Add streusel on top.

6. Bake 25–28 minutes until golden and toothpick (not cream cheese) comes out clean.

7. Cool in pan 5–10 minutes, then transfer to rack.

Notes

Storage:

– Store airtight in fridge 3–4 days.

– Freeze individually wrapped up to 2 months. Reheat at 300°F for 10 minutes.

Tips:

– Do not overmix batter for tender muffins.

– Streusel softens when stored but reheats well.

Author: Aaron
Prep Time: 30 minutes
Cook Time: 25 minutes
Cuisine: Gluten Free
Diet: Gluten Free