Pumpkin Cream Cheese Muffins

Craving cozy autumn vibes but need a recipe that works for everyone, including gluten-free folks? Pumpkin Cream Cheese Muffins are your answer! These moist, spiced muffins with a creamy cheese swirl are perfect for Gluten-Free Fall Baking, delivering that pumpkin spice magic without gluten. Ready in under 45 minutes, they’re a hit with my family (even the picky eaters!) and freeze beautifully for quick breakfasts. Let’s bake some Pumpkin Cream Cheese Muffins and make your kitchen smell like fall!

Ingredients for Pumpkin Cream Cheese Muffins

Here’s what you’ll need for Pumpkin Cream Cheese Muffins (makes 12 muffins, serves 6–8):

 Muffin Batter:

• ½ cup (80g) brown rice flour
• ½ cup (60g) sorghum flour
• ½ cup (60g) tapioca starch
• 1 ½ tsp (3g) ground cinnamon
• 1 tsp (5g) baking soda
• 1 tsp (4g) xanthan gum
• ½ tsp (1g) ground ginger
• ½ tsp (1g) ground nutmeg
• ½ tsp (3g) salt
• ⅛ tsp (0.3g) ground cloves
• 2 large eggs (100g)
• ½ cup (100g) packed brown sugar
• ½ cup (100g) white sugar
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• ⅓ cup (80ml) neutral cooking oil (e.g., vegetable or canola)
• ⅓ cup (80g) unsweetened applesauce
• 1 tsp (5ml) vanilla extract

Cream Cheese Swirl:

• 4 oz (113g) cream cheese, room temperature
• 2 tbsp (25g) white sugar

 Optional Topping:

• 2 tbsp (20g) chopped pumpkin seeds, walnuts, or pecans

Equipment

• 12-cup standard muffin tin
• Paper liners or non-stick cooking spray
• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• Whisk or electric mixer
• Toothpick or knife for swirling
• Wire rack

Ingredient Tips

• Pumpkin Puree: Use 100% pure pumpkin (e.g., Libby’s) for Pumpkin Cream Cheese Muffins; avoid pumpkin pie filling with added spices.
• Gluten-Free Flours: Sub with 1 ½ cups (180g) store-bought gluten-free flour blend with xanthan gum to simplify.
• Xanthan Gum: Essential for structure; guar gum can substitute in a pinch.
• Applesauce: Keeps muffins moist; sub with Greek yogurt or more oil if needed.
• Cream Cheese: Use full-fat for richness; mascarpone or sweetened Greek yogurt works for a lighter swirl.

Directions for Pumpkin Cream Cheese Muffins

Let’s bake these cozy Pumpkin Cream Cheese Muffins!

Prepare Cream Cheese Swirl

1. In a small bowl, I mix 4 oz cream cheese with 2 tbsp white sugar until smooth.
2. I set it aside for swirling later.

Mix Dry Ingredients

1. In a large bowl, I whisk ½ cup brown rice flour, ½ cup sorghum flour, ½ cup tapioca starch, 1 ½ tsp cinnamon, 1 tsp baking soda, 1 tsp xanthan gum, ½ tsp ginger, ½ tsp nutmeg, ½ tsp salt, and ⅛ tsp cloves until evenly blended.

Combine Wet Ingredients

1. In a medium bowl, I whisk 2 eggs, ½ cup brown sugar, ½ cup white sugar, 1 cup pumpkin puree, ⅓ cup oil, ⅓ cup applesauce, and 1 tsp vanilla extract until smooth and slightly frothy.

Make the Batter

1. I pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing to keep the muffins light—some flour streaks are okay!

Assemble Muffins

1. I line a 12-cup muffin tin with paper liners or spray with cooking spray.
2. I scoop the batter into the cups, filling each ⅔ full (about 2 tbsp).
3. I drop 1 tsp of cream cheese mixture into each muffin and swirl gently with a toothpick for a marbled effect.
4. I sprinkle 2 tbsp chopped pumpkin seeds or nuts on top, if using.

Bake and Cool

1. I bake at 350°F (175°C) for 20–25 minutes until a toothpick inserted in the center comes out clean. I cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

• Prep Time: 15–20 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–45 minutes
• Servings: 6–8 (1–2 muffins per serving)
• Calories: ~200–230 kcal per serving (1 muffin)
• Macros per Serving: 30g carbs, 3g protein, 8g fat, 2g fiber
• Nutrition Highlights: High in vitamin A (70% daily value from pumpkin), gluten-free, moderate fiber (2g).

Nutrition Disclaimer

Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.

Variations for Pumpkin Cream Cheese Muffins

Try these twists for Gluten-Free Fall Baking fun:

• Choco-Chip Boost: Add ⅓ cup mini chocolate chips to the batter for sweetness in Pumpkin Cream Cheese Muffins, inspired by Food and Tips’ Chocolate Overnight Oats.
• Spice It Up: Use 2–3 tsp pumpkin pie spice instead of individual spices, per Layla Cooks’ Pumpkin Cinnamon Rolls.
• Nutty Crunch: Swap topping with ¼ cup chopped almonds for extra texture.
• Vegan Swap: Use vegan cream cheese and 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each), per Layla Cooks’ The Best Peach Sorbet.
• Fruity Twist: Replace applesauce with mashed banana for a different flavor, per Layla Cooks’ Mini Banana Muffins.

Serving Ideas:

• Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy vibe.
• Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet spread.
• Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced brunch.

Storage

I store Pumpkin Cream Cheese Muffins in an airtight container in the fridge for up to 1 week due to the cream cheese; line with paper towels to absorb moisture. For room temperature, they last up to 3 days but refrigerate after day 1 to keep fresh. To freeze, I wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months; thaw at room temperature for 30 minutes or microwave for 20–30 seconds. Pro tip: Leave one corner of the container open for airflow to prevent stickiness!

Serving Tips

• Presentation: Arrange on a fall-themed platter with a dusting of cinnamon for charm.
• Pairings: Serve with chai tea, coffee, or Laylacook’ Coconut Cooler for a refreshing twist.
• Toppings: Spread with a touch of butter or extra cream cheese for richness.
• Portion Size: 1–2 muffins per serving; halve for smaller snacks.
• Occasions: Perfect for breakfast, brunch, or cozy Gluten-Free Fall Baking gatherings with Pumpkin Cream Cheese Muffins.

FAQs About Pumpkin Cream Cheese Muffins

Here are answers to common questions about making Pumpkin Cream Cheese Muffins:

Can I use pumpkin pie filling instead of puree?
No, stick to pure pumpkin puree; pie filling’s added spices and sugar will unbalance the recipe.

What if I don’t have all the gluten-free flours?
Use 1 ½ cups of a gluten-free flour blend with xanthan gum to simplify.

How do I get a good cream cheese swirl?
Drop small spoonfuls of cream cheese and swirl lightly with a toothpick—don’t overmix!

Will kids like this Gluten-Free Fall Baking treat?
My 8-year-old loves the creamy center! Add chocolate chips for extra kid appeal.

Can I make these with regular flour?
Yes, use 1 ½ cups all-purpose flour and skip the xanthan gum for non-gluten-free muffins.

More Delicious Breakfast Recipes You’ll Love

• Pancake Mini Muffins
• Baked Ham and Cheese Croissants
• Chocolate Chip Cookie Bars.
• Brown Sugar Banana Pancakes
• Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!

Conclusion

Pumpkin Cream Cheese Muffins are the ultimate Gluten-Free Fall Baking treat, blending cozy pumpkin spice with a creamy swirl for breakfast or snacks. They’re gluten-free, family-friendly, and perfect for autumn mornings. Try Pumpkin Cream Cheese Muffins and share your favorite twists in the comments—I’m always up for new ideas!