Gluten Free Pumpkin Cream Cheese Muffins You’ll Love to Make
Delicious gluten free pumpkin cream cheese muffins filled with cream cheese and topped with streusel. Perfect for any occasion!
Equipment
- Muffin Pan
- mixing bowls
- whisk
- Piping bag
Ingredients
Streusel topping
- 80 g plain gluten free flour blend I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added.
- 40 g light brown soft sugar
- 0.25 teaspoon xanthan gum Omit if your gluten free flour blend already contains xanthan gum.
- 40 g cold unsalted butter cubed
- 40 g pumpkin seeds
Cream cheese filling
- 225 g full-fat cream cheese room temperature
- 50 g caster/superfine sugar
- 0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Pumpkin muffins
- 425 g canned pumpkin puree (one 15-ounce can, 1¾ cups)
- 200 g light brown soft sugar
- 110 g sunflower oil or other neutral-tasting oil of choice
- 2 US large eggs room temperature
- 0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 240 g plain gluten free flour blend I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added.
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon xanthan gum Omit if your gluten free flour blend already contains xanthan gum.
- 0.25 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground allspice
Instructions
Preparation
- Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 12-hole muffin pan with paper liners.
Streusel topping
- In a bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.
- Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.
- Add the pumpkin seeds and mix until evenly distributed. Set aside until needed.
Cream cheese filling
- In a bowl, mix together the cream cheese, sugar and vanilla until well combined and smooth.
- Transfer the mixture to a piping bag fitted with a round nozzle and set aside until needed.
Pumpkin muffins
- In a large bowl, whisk together the pumpkin puree, light brown sugar, oil, eggs and vanilla until well combined.
- In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, nutmeg and allspice.
- Add the dry ingredients to the wet, and whisk everything together into a smooth batter with no flour clumps.
- Use an ice cream scoop or a spoon to divide the batter evenly between the paper liners, filling each to the brim.
- Pipe a generous amount of the cream cheese filling into the centre of each muffin.
- Top each muffin with a generous amount of the streusel topping.
- Bake at 375ºF (190ºC) for about 25-28 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.
- Allow the muffins to cool in the muffin pan for about 5-10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or at room temperature.
Notes
The gluten free pumpkin cream cheese muffins keep well in a closed container in the fridge for 3-4 days.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!