Pumpkin Cream Cheese Muffins
Soft, spiced, and creamy — these Pumpkin Cream Cheese Muffins are the perfect gluten-free fall treat.
A tender pumpkin base meets a rich cream cheese swirl for a cozy bite that tastes like autumn in every mouthful.
They’re easy to make in under 45 minutes and ideal for breakfast, brunch, or a seasonal snack.
Equipment
- Muffin tin (12-cup standard size)
- Mixing bowls (large and medium)
- Whisk and spatula
- Hand mixer (optional for cream cheese mixture)
- Measuring cups and spoons
- - Toothpick or knife (for swirling)
- Wire cooling rack
Ingredients
- For the Pumpkin 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 puree
- ⅓ cup neutral oil vegetable or avocado oil
- 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 pepitas
- Chopped walnuts or pecans
Instructions
- Prepare the Cream Cheese Swirl:
- In a small bowl, mix softened cream cheese and sugar until smooth. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together brown rice flour, sorghum flour, tapioca starch, cinnamon, baking soda, xanthan gum, ginger, nutmeg, salt, and cloves.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, brown sugar, white sugar, pumpkin puree, oil, applesauce, and vanilla extract until combined.
- Combine Wet & Dry Mixtures:
- Pour the wet ingredients into the dry mixture and fold gently until just combined. Do not overmix.
- Assemble the Muffins:
- Preheat oven to 350°F (175°C) and line or grease a muffin tin.
- Fill each cup ¾ full with batter. Add 1 tsp cream cheese mixture on top and gently swirl with a toothpick.
- Optionally, sprinkle pumpkin seeds or chopped nuts on top.
- Bake:
- Bake for 20–25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
- Cool & Serve:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-Free Tip: The blend of brown rice, sorghum, and tapioca flour creates a tender crumb without grittiness.
Don’t Overmix: Overmixing will make muffins dense — fold batter gently.
Dairy-Free Version: Substitute plant-based cream cheese (like Kite Hill) and coconut oil.
Storage: Store in an airtight container for up to 3 days or freeze up to 3 months.
Flavor Boost: Add ¼ cup mini chocolate chips or orange zest for a twist.