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
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.
Notes
- Store in the refrigerator for up to 5 days.
- Bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
