Pumpkin Cream Cheese Muffins – Gluten Free

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Yep – it’s pumpkin season and these delicious muffins are gluten free!

First you need to cook the fresh, sweet, sugar pumpkin – click here for directions– and then you bake the muffins. Or you can use some of the canned pumpkin puree (not pie filling), but you can really taste the difference. It’s worth the extra work. 

Here’s how you do it:

Preheat oven to 350 degrees

Start by mixing all the dry ingredients together in a large bowl making sure they are well blended. In a separate bowl, mix all the wet ingredients, except the pumpkin. Add the wet ingredients to the dry and mix just until the dry are well moistened. Be very careful not to over mix. If you over mix the batter the muffins will be too dense – not fluffy! Next, add the pumpkin, folding in gently until it’s blended.

Lightly grease a muffin tin, then fill each cup with about 1/2 cup of the batter.

Mix the cream cheese and sugar together, then drop about ½ – 1 teaspoon of the mixture into the center of each muffin.

And finally, mix the 1/8 cup of sugar with the nuts and sprinkle on the top of each muffin.

Bake for 35-40 minutes – insert a knife in the muffin; it will come out clean when the muffins are done.  Cool on a wire rack –

Makes 12 muffins that freeze quite well!

5 from 1 vote
Pumpkin Cream Cheese Muffins - Gluten Free

It's pumpkin season! Here are some delicious muffins made from fresh sugar pumpkins! Delicious with a pumpkin spice latte!

Course: Breads
Cuisine: American
Keyword: bread, breakfast, brunch, fall, muffins, pumpkin
Servings: 12 muffins
Author: HelenFern
Ingredients
  • 2 cups all-purpose, gluten free flour, (I like the King Arthur brand)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup raw sugar, turbinado
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 Tablespoon chia seeds (these help bind and keep them fluffy)
  • 1 Tablespoon melted butter
  • 1/4 cup canola oil
  • 1/4 cup milk (I use 2%)
  • 2 whole eggs
  • 1-1/2 cup mashed pumpkin
  • 4 oz. light cream cheese
  • 1/4 cup chopped, roasted hazelnuts
Instructions
  1. Preheat oven to 350 degrees
  2. Mix all the dry ingredients together in a large bowl, using only 1/4 cup of the raw sugar – make sure they are well blended, but not over mixed. 

  3. In a separate bowl mix all the wet ingredients, except the pumpkin. 
  4. Add the wet ingredients to the dry and mix gently, then add the pumpkin and gently fold it in.

  5. Lightly grease a muffin tin, then fill each cup with about 1/4 cup each of the batter.

  6. Mix the cream cheese with 1 Tablespoon of raw sugar. Then drop about ½ – 1 teaspoon of the mixture into the center of each muffin.

  7. Mix the 1/8 cup of sugar with the nuts and sprinkle on the top of each muffin.
  8. Bake for 35-40 minutes – insert a knife in the muffin; it will come out clean when the muffins are done. Cool on a wire rack –

Recipe Notes

If you don't need to be gluten free, you can use any all-purpose flour.

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

 


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10 Responses to Pumpkin Cream Cheese Muffins – Gluten Free

  1. Jenny Paulin says:

    These look delicious and very healthy. great way to sue up any leftover pumpkin flesh next month. Thank you for joining in with #Bakeoftheweek x

  2. Pingback: Jaffa Cake Celebration Cake #Bakeoftheweek - mummy mishaps

  3. Your muffins are going to be one of my features this Saturday at the Snickerdoodle link party! Hope you stop by!

  4. Pingback: Snickerdoodle Create Bake Make Party #251 - This Autoimmune Life

  5. Michele says:

    Mmmm! Pumpkin muffins are so delicious and these sure look good! Thanks so much for sharing these with us at the Whimsical Wednesdays Link Party. Have a wonderful week Helen!

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