Description
Delicious gluten-free pumpkin muffins with a decadent cream cheese filling, perfect for fall baking or anytime you want a tasty treat. These moist and flavorful muffins are a delightful combination of pumpkin spice and creamy indulgence.
Ingredients
Scale
For the Muffins:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2/3 cup canned pumpkin puree
- 2/3 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, combine the pumpkin puree, brown sugar, oil, eggs, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- In a separate small bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Spoon a tablespoon of muffin batter into each liner, then add about a teaspoon of cream cheese filling to the center. Cover with another tablespoon of batter, making sure the filling is mostly enclosed.
- Bake for 18–22 minutes, or until a toothpick inserted near the edge (not the center) comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle the tops with a little cinnamon sugar before baking.
- Store in the fridge for up to 4 days, or freeze for up to 2 months.
- Thaw overnight in the fridge or microwave for 15–20 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
