Description
Delight in these moist and flavorful Gluten-Free Pumpkin Cream Cheese Muffins, perfect for fall or any time you crave a tender, spiced treat. Featuring a rich pumpkin base combined with a creamy, sweetened cream cheese swirl, these muffins are both gluten-free and irresistibly delicious.
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 oven: Preheat your 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 all-purpose flour, coconut sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt, ensuring a uniform mixture.
- Mix wet ingredients: In a separate bowl, beat the eggs, pumpkin puree, unsweetened applesauce (or vegetable oil), and vanilla extract until smooth and well combined to create a moist pumpkin base.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter will be thick—avoid overmixing to keep muffins tender.
- Prepare cream cheese swirl: In a small bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, perfect for swirling into the muffins.
- Assemble muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup. Add 1 teaspoon of the cream cheese mixture on top, then cover with more muffin batter to fill each cup about 3/4 full. Use a toothpick to gently swirl the cream cheese into the pumpkin batter for a marbled effect.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked but still moist.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for proper texture and structure.
- You can substitute coconut sugar with regular granulated sugar or brown sugar if preferred.
- Applesauce can be replaced with an equal amount of vegetable oil for a richer texture.
- For a dairy-free version, use vegan cream cheese alternatives.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze muffins for up to 3 months; thaw before serving.
