Pumpkin Cream Cheese Muffins
Soft, spiced, and stuffed with a sweet cream cheese center, these gluten-free pumpkin muffins are fall comfort in every bite.
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- - Toothpick or knife for swirling
Ingredients
- **For the Muffin Batter:**
- - ½ cup brown rice flour
- - ½ cup sorghum flour
- - ½ cup tapioca starch
- - 1½ tsp ground cinnamon
- - 1 tsp baking soda
- - 1 tsp xanthan gum
- - ½ tsp ground ginger
- - ½ tsp ground nutmeg
- - ½ tsp salt
- - ⅛ tsp ground cloves
- - 2 large eggs
- - ½ cup packed brown sugar
- - ½ cup white sugar
- - 1 cup canned pumpkin pure pumpkin
- - ⅓ cup neutral oil vegetable or canola
- - ⅓ cup unsweetened applesauce
- - 1 tsp vanilla extract
- **For the Cream Cheese Swirl:**
- - 4 oz cream cheese softened
- - 2 tbsp white sugar
- **Optional Toppings:**
- - Chopped pumpkin seeds walnuts, or pecans
Instructions
- **Make the cream cheese swirl:**
- In a bowl, mix cream cheese and sugar until smooth. Set aside.
- **Mix dry ingredients:**
- In a large bowl, whisk flours, spices, baking soda, salt, and xanthan gum.
- **Mix wet ingredients:**
- In another bowl, whisk eggs, sugars, pumpkin, oil, applesauce, and vanilla.
- **Combine:**
- Gently mix wet into dry until just combined. Don’t overmix.
- **Assemble:**
- Preheat oven to 350°F (175°C). Line a muffin tin. Fill each cup ¾ full. Add a teaspoon of cream cheese swirl to each and swirl lightly with a toothpick. Add toppings if desired.
- **Bake:**
- Bake for 20–25 minutes, or until a toothpick inserted in the muffin (not cream cheese center) comes out clean.
- **Cool & serve:**
- Let cool in pan 5 minutes, then transfer to wire rack.
Notes
- Use pure pumpkin puree, not pie filling
- Muffins freeze well up to 3 months
- For dairy-free, use dairy-free cream cheese or coconut yogurt
- Muffins freeze well up to 3 months
- For dairy-free, use dairy-free cream cheese or coconut yogurt