Pumpkin Cream Cheese Muffins (Gluten Free)

caitlinbrae — Sun, 04 Sep 2022 16:56:43 +0000

Pumpkin cream cheese muffins are all you need and more. They are soft and chewy, and are topped with a sweet cream cheese filling. If you love all things pumpkin and fall, these pumpkin cheese cake muffins are for you! Keep reading to find all the details about this recipe.

Calling all pumpkin lovers

If you love everything fall, pumpkin and all, I’ve got the BEST pumpkin cream cheese muffins for you. Plus, they are made wholesome with blanched almond flour and coconut flour and you won’t even notice. So if you’re gluten free (or even if you’re not!) these muffins are perfect to whip up for a delicious morning treat or mid-morning snack. Keep reading to find all the deets.

Ingredients in pumpkin cream cheese muffins

Let’s take a minute to break down all the ingredients in these mouthwatering muffins lol.

Blanched almond flour and coconut flour are the two main flours we are working with. Both of these flours are naturally gluten free and pair really nicely together. The combination of these two flours makes nicely textured muffins.

If you know about fall flavors, cinnamon and pumpkin pie spice are a MUST. These are the two spices we will add to these muffins. If you’re feeling like you want to switch things up, add a dash of nutmeg, allspice or ground ginger.

Baking soda helps to puff up these muffins! We will be using one teaspoon.

Just a pinch of salt, 1/4 teaspoon.

Eggs help bind all the ingredients together. If you have room temperature eggs, those work best as they blend nicely into the batter.

Canned pumpkin, of course. Canned pumpkin is a must when it comes to making pumpkin baked goods. However, make sure you get pure canned pumpkin and not pumpkin pie mix. Sometimes they are on the shelf right next to each other.

Pure maple syrup adds an all natural sweetness. Make sure to use pure maple syrup and not pancake maybe syrup as it typically has added ingredients and fillers.

Any light oil of your choice. You can use canola oil, light olive oil, or refined coconut oil as they are all neutral in taste and smell.

Lastly, vanilla extract to enhance all the flavors! We will be adding two teaspoons.

Pumpkin muffin cream cheese filling

Now for the best part… cream cheese filling! There is just something about pumpkin muffins with cream cheese filling that is SO good. Here are the five simple ingredients in the filling:

Cream cheese
Maple syrup
Almond flour
Milk
Vanilla extract

Baking items needed for muffins

For this recipe, you’ll need a few simple baking items that you probably already have on hand:

12 tin muffin pan
Muffin liners or non stick cooking spray
Large mixing bowl, medium mixing bowl and small mixing bowl
Mixing Spoon or whisk
Measuring cups
Measuring spoons

How to make pumpkin cheese cake muffins

Preheat the oven. Preheat the oven to 350 degrees and grease a muffin tin with cooking spray.

Make the cream cheese filling. In a small bowl, combine all the cream cheese filling ingredients. Mix until combined. Some clumps are ok, it likely won’t be completely smooth! Set the bowl in the fridge to chill while you prepare the muffin batter.

Add in the dry ingredients. To a medium bowl, add almond flour, coconut flour, cinnamon, pumpkin pie spice, baking soda and salt. Mix until combined and set aside.

Whisk the wet ingredients. In a large bowl, whisk together the eggs, canned pumpkin, maple syrup, oil and vanilla. Whisk until smooth.

Add the dry ingredients into the wet ingredients. Mix gently until combined.

Scoop. Using a spoon or a 1/4 measuring cup, scoop the batter evenly into the muffin tins.

Add the cream cheese filling. Using a small spoon or a butter knife, create a small indent in the top of the batter to make room for the filling. Scoop a teaspoon or two of filling into each indent.

Bake! Bake at 350 for 24 minutes. Let the muffins cool completely and then enjoy!

Frequently asked questions

Can I use another type of flour?

No, I do not recommend using other types of flour. Both almond flour and coconut flour are unique flours that can not be substituted 1:1 with other flours. However, if you decide to use a different flour please let me know how they come out in the comments below.

What canned pumpkin should I use?

Any pure canned pumpkin will do! Just make sure you’re buying pure canned pumpkin and not pumpkin pie mix.

What type of baking oil can I use?

This recipe works best with a light oil. I recommend using canola oil, light olive oil or refined coconut oil as they are all neutral in taste.

Can I add chocolate chips?

Yes, mix ins are always a great option! However, for this recipe I have not personally tried adding any mix ins. I would recommend sprinkle pumpkin seeds or chocolate chips on top. You just don’t want to weigh down the batter too much as we have the cream cheese filling on top as well.

How to store

Once these muffins have fully cooled, store the extras in an airtight container in the fridge for a week.

Also you can store these muffins in the freezer if you want to save some for a later date. Storing these muffins in the freezer is a great way to make them last longer – that way you always have a yummy fall treat on hand! To defrost these muffins, you can simply let them thaw at room temperature for a few minutes or you can defrost them in the microwave.

Other pumpkin recipes you’ll love

If you’re a pumpkin lover like me, definitely give some of these other pumpkin recipes a try!

Almond Flour Pumpkin Bread

Vegan Pumpkin Cookies

Pumpkin Seed Granola

Pumpkin Marinara Pasta

Did you make these muffins?

If you give these pumpkin cream cheese muffins a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!