Description

Indulge in the delightful flavors of fall with these gluten-free pumpkin cream cheese muffins. Moist pumpkin muffins with a sweet cream cheese swirl make for a perfect breakfast or snack.

Ingredients

For the Muffins:

1 3/4 cups gluten-free all-purpose flour blend
1 cup canned pumpkin puree
2/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice

For the Cream Cheese Filling:

6 ounces cream cheese (softened)
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir into the wet mixture until combined.
Prepare cream cheese filling: Mix cream cheese, sugar, and vanilla until smooth.
Fill muffin cups: Fill each muffin cup with pumpkin batter, add cream cheese mixture, and swirl.
Bake: Bake for 18–22 minutes until set. Cool before serving.

Notes

Store muffins in the fridge for up to 5 days.
Top with cinnamon sugar or nuts for extra flavor.