Description
Delicious and moist gluten-free pumpkin cream cheese muffins, perfect for fall or any time you crave a spiced treat. These muffins combine the rich flavors of pumpkin and warm spices with a creamy swirl of sweetened cream cheese, all made with gluten-free flour to accommodate dietary needs while maintaining a tender texture.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup coconut sugar (or regular sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce (or vegetable oil)
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, beat the eggs, pumpkin puree, unsweetened applesauce, and vanilla extract until smooth and well combined.
- Combine: Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix; the batter will be thick.
- Prepare cream cheese swirl: In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup. Drop 1 teaspoon of the cream cheese mixture on top of the batter. Add more muffin batter to fill each cup about three-quarters full. Use a toothpick or skewer to gently swirl the cream cheese into the muffin batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure your gluten-free flour blend contains xanthan gum for proper texture.
- Using canned pumpkin puree is best for consistent moisture and flavor.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
- Do not overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- These muffins freeze well; wrap individually and freeze for up to 3 months.
