Pumpkin Cream Cheese Muffins – Gluten Free


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 – 

Gluten Free Pumpkin Cream Cheese Muffins


2 cups gluten free baking flour  (Regular flour also works if you don’t need gluten free)
½ cup packed dark brown sugar
¼ cup raw sugar (turbinado)
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
1 Tablespoon chia seeds
1 Tablespoon melted butter
¼ cup oil
¼ cup milk
2 eggs
1 ½ cup mashed pumpkin (see above)

4 oz. light cream cheese
1 Tablespoon raw sugar


1/8 cup raw sugar
¼ cup chopped roasted hazelnuts



Preheat oven to 350 degrees

Mix all the dry ingredients together in a large bowl – make 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 well. Add the pumpkin and again, mix well.

Lightly grease a muffin tin, then fill each cup with the batter.

Mix the cream cheese and sugar together.

Drop about ½ – 1 teaspoon of the mixture into the center of each muffin.

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!


Shared at:

Casa Costello
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5 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

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