Description
These Gluten-Free Pumpkin Cream Cheese Muffins are a delightful fall treat combining the warm spices of pumpkin with a creamy, tangy cream cheese swirl. Perfectly moist and tender, they use gluten-free flour and coconut sugar to create a healthier muffin that’s great for those avoiding gluten but still craving a comforting baked good.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup coconut sugar (or regular sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce (or vegetable oil)
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined to ensure even distribution of leavening and spices.
- Mix wet ingredients: In a separate bowl, beat the eggs, pumpkin puree, unsweetened applesauce, and vanilla extract until smooth and well combined, creating a cohesive wet mixture.
- Combine: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick but uniform in consistency.
- Prepare cream cheese swirl: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble muffins: Spoon approximately 2 tablespoons of the pumpkin batter into each muffin cup. Add 1 teaspoon of the cream cheese mixture on top of the batter. Then, add a little more batter to fill each muffin cup about three-quarters full. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to ensure the best texture and flavor.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for proper texture and binding.
- You can substitute coconut sugar with regular granulated sugar if preferred.
- Unsweetened applesauce can be replaced with vegetable oil for a richer muffin.
- Do not overmix the batter to keep the muffins tender and moist.
- Swirling the cream cheese into the batter adds a beautiful marbled appearance and a tangy flavor contrast.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
