Pumpkin Cream Cheese Muffins
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.
Ingredients
For the 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
For the Cream Cheese Swirl:
- 4 oz 113g cream cheese, room temperature
- 2 tbsp 25g white sugar
For the Optional Topping:
- 2 tbsp 20g chopped pumpkin seeds, walnuts, or pecans
Instructions
Prepare Cream Cheese Swirl
- In a small bowl, I mix 4 oz cream cheese with 2 tbsp white sugar until smooth. I set it aside for swirling later.
Mix Dry Ingredients
- 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
- 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
- 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
- I line a 12-cup muffin tin with paper liners or spray with cooking spray. I scoop the batter into the cups, filling each ⅔ full (about 2 tbsp). I drop 1 tsp of cream cheese mixture into each muffin and swirl gently with a toothpick for a marbled effect. I sprinkle 2 tbsp chopped pumpkin seeds or nuts on top, if using.
Bake and Cool
- 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.