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–+ servings

Pumpkin Cream Cheese Muffins

Delightful muffins that combine moist pumpkin and creamy cream cheese filling, perfect for fall.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese filling)

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  5. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  6. Fill each muffin cup halfway with pumpkin batter, add a spoonful of cream cheese filling, and cover with more pumpkin batter until ¾ full.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 210kcalProtein: 3gSodium: 200mg

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