Gluten-Free Pumpkin Cream Cheese Muffins
These gluten-free pumpkin cream cheese muffins are a delicious baked good to make all throughout fall. You can serve them for Thanksgiving, or just enjoy them when you are craving pumpkin desserts! They are moist, fluffy, and full of fall flavor.
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
22
Serves: 16
Ingredients
- 240 grams240 grams240 grams Gluten-Free All-Purpose Flour - Primal Palate
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1 1/2 tsp1 1/2 tsp1 1/2 tsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 4 oz4 oz4 oz Sunflower Oil
- 200 grams200 grams200 grams Granulated White Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 222 Eggs, 2 large eggs at room temperature
- 1 cup1 cup1 cup Pumpkin Purée
- 4 oz4 oz4 oz Whole Milk
- 170 grams170 grams170 grams Cream Cheese, Full Fat, 6 ounces, softened to room temperature
- 111 Egg Yolk
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 60 grams60 grams60 grams Gluten-Free All-Purpose Flour - Primal Palate, 1/2 cup
- 30 grams30 grams30 grams Almond Flour, 1/3 cup
- 73 grams73 grams73 grams Light Brown Sugar, 1/3 cup packed
- 1 tsp1 tsp1 tsp Cinnamon Sugar Cookie Blend - Primal Palate
- 4 oz4 oz4 oz Butter, Unsalted, melted
Cream Cheese Filling
Crumb Topping
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees, and line your standard size muffin tins with parchment cupcake papers.
- In a medium size mixing bowl, whisk together the flour, salt, baking soda, baking powder, and Pumpkin Pie Spice.
- In a large mixing bowl, or the bowl of your stand mixer, beat together the sunflower oil and 200 grams of granulated cane sugar.
- Add in the vanilla and eggs, and blend again on medium speed.
- Blend in the pumpkin puree.
- Sift in the flour mixture, and blend again until combined, scraping down the bowl as needed.
- Add in the milk, and blend again until smooth.
- In a medium size mixing bowl, combine the cream cheese, egg yolk, vanilla, and granulated sugar.
- Beat the cream cheese mixture together with a hand mixer until smooth and fluffy.
- Using a cookie scoop, or ice cream scoop, fill each cupcake well 1/3 of the way with the pumpkin muffin batter.
- Using a cookie scoop or spoon, put a dollop of the cream cheese mixture in each cupcake well, on top of the pumpkin muffin batter.
- Put another small scoop of muffin batter in over the cream cheese. You can swirl the cream cheese into the batter with a toothpick.
- In a small mixing bowl, whisk together the crumb topping ingredients. Add in the flour, almond flour, brown sugar, and Cinnamon Sugar cookie blend. Pour in the melted butter, and stir until evenly combined.
- Top each muffin with an equal portion of the crumb topping. You should have enough for all 16 muffins.
- Bake the muffins for 30-35 minutes. Remove from the oven and allow to cool. Enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 242 |
| Fat: | 15 g |
| Carbohydrates: | 25 g |
| Protein: | 4 g |
| Cholesterol: | 15 g |
| Sodium: | 104 mg |
| Fiber: | 0 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.