Gluten-Free Pumpkin Cream Cheese Muffins
These gluten-free pumpkin cheesecake muffins combine perfectly a spiced pumpkin muffin with crisp cinnamon streusel and a surprise cream cheese filling you'll LOVE!
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Servings: 12 -14 Muffins
Equipment
- 1 Medium Cookie Scoop (1 1/2 Tablespoon capacity)
- 1 Small Cookie Scoop (1 Tablespoon capacity)
Ingredients
For The Cinnamon Streusel
- ½ cup Gluten-Free Measure-For-Measure Flour* (60 grams)
- ⅓ cup Brown Sugar (67 grams)
- 1 teaspoon Cinnamon
- 4 Tablespoons Butter, melted (57 grams)
For Pumpkin Muffin Batter
- 1 ⅔ cup Gluten-Free Measure-For-Measure Flour* (200 grams)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ½ teaspoon Kosher Salt
- 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
- ½ cup Oil (Like Canola Oil or Vegetable Oil)
- ⅓ cup Milk
- ½ cup Brown Sugar (100 grams)
- ½ cup Granulated Sugar (100 grams)
- 2 Large Eggs (Room Temperature)
- 1 teaspoon Vanilla Extract
For The Cream Cheese Filling
- 8 ounces Full-Fat Cream Cheese, Like Philadelphia (Softened To Room Temperature)
- 3 Tablespoons Granulated Sugar (38 grams)
- 1 Large Egg Yolk (Save white for another use)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a muffin pan with parchment paper liners and set aside.
- Make Streusel. In a small mixing bowl, combine gluten-free flour, brown sugar, cinnamon, and melted butter. Stir with a fork until all the dry ingredients are coated in butter and clusters form.
- Start Dry Ingredients For Muffin Batter. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended.
- Add Wet Ingredients. Then, add pumpkin puree, oil, milk, brown sugar, sugar, eggs, and vanilla. Whisk to combine until muffin batter is smooth.
- Make Cream Cheese Filling. In a medium bowl, combine softened cream cheese, 3 Tablespoons sugar, egg yolk, and 1 teaspoon vanilla. Beat with a hand mixer on medium speed 1-2 minutes until smooth and fluffy. (You *can* mix this by hand, just make sure the cream cheese is soft before starting!)
- Layer Muffins. Use a medium cookie scoop to add 1 1/2 Tablespoons muffin batter into each muffin cup. Then, use a small cookie scoop to add 1 Tablespoon cream cheese filling to the center of each muffin cup. I like to slightly flatten the cream cheese out a bit so it doesn't sink later. Then, top with another scoop (1 1/2 Tablespoons) of pumpkin batter on top of the cream cheese layer. Add about a 1 Tablespoon scoop of streusel topping on top of each muffin, lightly pressing it into the batter so it doesn't fall off during baking.
- Bake & Cool. Now, bake the muffins for 5 minutes at 425 degrees, then (leaving the muffins in the oven), reduce the oven temperature to 350 degrees and bake another 15-18 minutes, or until muffins are fully baked. Let muffins cool 2-3 minutes in the pan, then transfer to a wire rack to finish cooling before eating.
- Serve & Store. Enjoy cooled muffins right away. Store leftover muffins in an airtight container 2-3 days in the fridge, for best results, or freeze in a freezer-safe ziplock bag for up to 2 months!
Notes
- Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these pumpkin cream cheese muffins. If you use another gluten-free flour blend, be sure it contains xanthan gum, or the muffins won't have the right texture. Do not substitute alternative gluten-free flours, like almond flour or coconut flour, into this recipe.
- A Trick For Pretty Muffins. If, after removing the baked muffins from the oven, you notice that some of the streusel has migrated, use the back of a spoon to gently tuck it back into the muffin while it's hot.
Video
Find the recipe:
sweetsandthankyou.com/pumpkin-cream-cheese-muffins/