Description
Quick Gluten-Free Pumpkin Cream Cheese Muffins offer a convenient, flavorful treat perfect for breakfast or snacking. Made with brown rice flour, sorghum flour, and tapioca starch, these muffins are tender and moist, swirled with rich cream cheese for added creaminess. The aromatic blend of pumpkin puree and warm spices creates a classic autumn flavor, while being totally gluten-free and easy to make.
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/8 tsp ground cloves
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup canned pumpkin puree
- 1/3 cup neutral cooking oil
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 4 oz cream cheese, room temperature
- 2 tbsp white sugar
Instructions
- Preheat oven to 350°F.
- Mix cream cheese with 2 tablespoons sugar and set aside.
- Whisk all dry ingredients in a large bowl.
- In a separate bowl, whisk eggs, brown sugar, white sugar, pumpkin puree, oil, applesauce, and vanilla extract.
- Pour wet ingredients into dry and stir until just combined.
- Fill muffin cups with batter.
- Add a teaspoon of the cream cheese mixture to each muffin and swirl with a toothpick.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Substitute sorghum flour with oat flour if needed, or cream cheese with dairy-free alternatives for a vegan version. Can be made ahead and stored in an airtight container in the fridge for up to 4 days; freeze for up to a month. For best texture, avoid overmixing the batter. If muffins sink, check your baking soda is fresh and avoid overfilling muffin cups. Add-ins like chopped nuts or chocolate chips work well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 13g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg