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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 –

    bread
Recipe Notes

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