If ever there was a muffin that embodies cozy autumn mornings and indulgent, satisfying snacking, it’s these Gluten-Free Pumpkin Cream Cheese Muffins. Bursting with warm pumpkin spice and swirled with sweet, tangy cream cheese, each bite is a soft, fluffy treat that’s secretly gluten-free. Whether you need an easy breakfast, a lunchbox surprise, or something to impress at brunch, these muffins are a real crowd-pleaser—and you’d never guess they’re gluten-free unless someone told you!

Gluten-Free Pumpkin Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these muffins is in their simple, straightforward ingredient list. Every component adds to the final flavor, texture, or hint of color, making these Gluten-Free Pumpkin Cream Cheese Muffins a joy to bake and eat.

Gluten-free all-purpose flour blend: Choose a high-quality blend for the best texture and rise in your muffins.
Granulated sugar: Sweetens the batter and helps with the golden muffin tops.
Light brown sugar: Adds a lovely depth and a hint of caramel flavor to the muffins.
Baking soda: Gives the muffins their perfect, airy lift.
Salt: Enhances all the warm spices and balances the sweetness.
Pumpkin pie spice: The classic autumn spice blend ushers in big, bold pumpkin flavor.
Ground cinnamon: Extra warmth and coziness in every bite.
Large eggs: Bind everything together and add richness.
Pure pumpkin puree: Make sure to use plain puree (not pie filling) for pure pumpkin flavor and moist muffins.
Vegetable oil: Keeps the crumb super tender and moist.
Milk (dairy or non-dairy): A touch of liquid brings everything together; use your preferred option.
Vanilla extract: Adds sweetness and depth in both batter and filling.
Cream cheese, softened: The key to that dreamy, rich swirl inside every muffin.
Granulated sugar (for filling): Sweetens and smooths out the cream cheese center.
Vanilla extract (for filling): Rounds out the tanginess of the cream cheese with mellow warmth.

How to Make Gluten-Free Pumpkin Cream Cheese Muffins

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This simple step ensures the muffins bake up perfectly golden and are easy to remove later—a real time-saver!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your gluten-free all-purpose flour blend, granulated sugar, light brown sugar, baking soda, salt, pumpkin pie spice, and ground cinnamon. This method distributes all those warming spices evenly, so every muffin is packed with flavor.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth. You’ll love how the scent of pumpkin and vanilla fills the air at this point—it’s a sign of the deliciousness to come!

Step 4: Bring Wet and Dry Together

Pour the wet mixture over the dry ingredients, gently stirring until just combined. Try not to over-mix; a few streaks of flour are fine, and they’ll disappear as the muffins bake.

Step 5: Make the Cream Cheese Filling

In a small bowl, use a hand mixer or sturdy spoon to beat the softened cream cheese, 1/4 cup of sugar, and 1/2 teaspoon vanilla extract. The goal is a smooth, creamy, spoonable filling that will swirl beautifully into your muffins.

Step 6: Assemble the Muffins

Fill each muffin liner about two-thirds full with your pumpkin batter. Then, dollop roughly a tablespoon of the cream cheese mixture right into the center of each. For a pretty marbled look, you can use a toothpick or small knife to gently swirl the cream cheese through the batter.

Step 7: Bake to Perfection

Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know your Gluten-Free Pumpkin Cream Cheese Muffins are ready when a toothpick inserted into the pumpkin (not the cream cheese) comes out clean. Let them cool in the pan just a few minutes, then transfer to a wire rack to finish cooling completely—the hardest part is resisting a warm muffin right away!

How to Serve Gluten-Free Pumpkin Cream Cheese Muffins

Garnishes

A light dusting of powdered sugar just before serving adds a sweet, elegant touch, or try sprinkling a pinch of cinnamon on top for extra warmth. For true decadence, a drizzle of maple glaze over the cooled muffins is divine.

Side Dishes

Serve your muffins alongside a hot mug of pumpkin spice latte or a cup of chai tea for the ultimate fall breakfast. They also pair beautifully with fresh fruit, crisp apple slices, or even a scoop of Greek yogurt.

Creative Ways to Present

If you’re entertaining, arrange the Gluten-Free Pumpkin Cream Cheese Muffins on a rustic wooden board with mini pumpkins and cinnamon sticks as decorations. For a grab-and-go option, wrap each muffin in parchment and tie with twine for a handmade bakery look.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place your muffins in an airtight container and store them in the refrigerator. The cream cheese filling means these muffins stay moist for up to five days—and honestly, the flavor gets even better after a night in the fridge.

Freezing

These muffins freeze exceptionally well! Simply wrap each one individually in plastic wrap, then place all the wrapped muffins in a freezer bag. They’ll keep for up to two months. When a pumpkin craving hits, they’re ready for you anytime.

Reheating

To return that just-baked softness, let refrigerated or frozen muffins come to room temperature, or pop one in the microwave for about 10–15 seconds. For an extra treat, warm in a low oven for a few minutes—your kitchen will smell amazing all over again!

FAQs

Can I use homemade pumpkin puree for these muffins?

Absolutely! Homemade pumpkin puree works perfectly in this recipe; just make sure it’s well-drained and not too watery, so your Gluten-Free Pumpkin Cream Cheese Muffins hold their structure.

What’s the best gluten-free flour blend to use?

Choose a gluten-free all-purpose blend that contains xanthan gum for best results; this ingredient helps create the right muffin texture. If your blend doesn’t contain it, you might want to add about 1/2 teaspoon yourself.

Can I make these muffins dairy-free as well?

Yes! Substitute a dairy-free cream cheese and non-dairy milk of your choice. The muffins will still be delicious and creamy—just ensure your substitute cream cheese is nice and firm.

How do I know when my muffins are fully baked?

Your muffins are done when the pumpkin part springs back lightly and a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean or with only a few crumbs. The tops should look set and a lovely golden color.

Can I add mix-ins like chocolate chips or nuts?

Certainly! Stir in up to 1/2 cup of mini chocolate chips or chopped toasted pecans for extra texture and flavor in your Gluten-Free Pumpkin Cream Cheese Muffins. Mix-ins give your muffins a unique twist every time.

Final Thoughts

There’s just something magical about baking up a batch of Gluten-Free Pumpkin Cream Cheese Muffins—whether you’re sharing with family or treating yourself, the blend of autumn spices and creamy surprise center is pure bliss. Give this recipe a try, and see how quickly these melt-in-your-mouth muffins become a new favorite in your kitchen!

Gluten-Free Pumpkin Cream Cheese Muffins Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Gluten-Free, Vegetarian

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Description

Indulge in the warm flavors of fall with these delicious Gluten-Free Pumpkin Cream Cheese Muffins. A perfect blend of pumpkin spice and creamy cheesecake filling makes these muffins a delightful treat for breakfast or snack time.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups gluten-free all-purpose flour blend
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon

Wet Ingredients:

2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

Cream Cheese Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
Combine Wet Ingredients: In another bowl, whisk together the wet ingredients until smooth. Combine wet and dry ingredients.
Make Cream Cheese Filling: Beat cream cheese, sugar, and vanilla until smooth.
Fill Muffin Cups: Fill each muffin cup with batter and add cream cheese mixture in the center.
Bake: Bake for 18-22 minutes until a toothpick comes out clean.
Cool and Serve: Let cool in the pan before transferring to a wire rack to cool completely.