Go Back
Gluten-Free Pumpkin Cream Cheese Muffins showing the finished dessert and its texture
Noah Reed

Gluten-Free Pumpkin Cream Cheese Muffins

Pumpkin-spice muffins with a vanilla cream cheese core and pumpkin-seed streusel topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Pumpkin-seed streusel
  • 80 g plain gluten-free flour blend
  • 40 g light brown sugar
  • 1/4 tsp xanthan gum; omit if the blend contains it
  • 40 g cold unsalted butter cubed
  • 40 g pumpkin seeds
Cream cheese filling
  • 225 g full-fat cream cheese room temperature
  • 50 g granulated sugar
  • 1 tsp vanilla extract
Pumpkin batter
  • 425 g plain canned pumpkin puree
  • 200 g light brown sugar
  • 110 g neutral oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 240 g plain gluten-free flour blend
  • 2 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp xanthan gum; omit if the blend contains it
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice

Method
 

  1. Heat a conventional oven to 375°F / 190°C. Put paper liners in a 12-cup muffin pan.
  2. Mix the streusel flour, brown sugar and xanthan gum. Rub in cold butter until crumbly with small clumps, then stir in pumpkin seeds.
  3. Stir the cream cheese, granulated sugar and vanilla until smooth. Transfer to a piping bag.
  4. Whisk pumpkin puree, brown sugar, oil, eggs and vanilla together. Separately mix flour, baking powder, baking soda, xanthan gum, salt and spices. Whisk the dry mixture into the wet ingredients until smooth.
  5. Divide the batter among the liners, filling them to the brim.
  6. Push the piping tip into the centre of each raw muffin. Pipe in a generous amount of filling while lifting the tip, leaving a small dollop at the surface. Divide all the filling among the 12 muffins.
  7. Top with all the streusel. Bake for 25–28 minutes, until risen, golden and a cake tester comes out clean.
  8. Cool in the pan for 5–10 minutes, then move to a rack. Serve warm or at room temperature.

Notes

Keep covered in the refrigerator for 3–4 days. Streusel will soften during storage.
GLUTEN-FREE NOTE
Check the flour, raising agents, seeds and other packaged ingredients and prevent cross-contact. Contains eggs and milk.
Time fields are estimates. Follow the detailed baking range and allow additional time for cooling or setting as directed. Egg sizes refer to US large eggs.