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Gluten Free Pumpkin Cream Cheese Muffins
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Gluten Free Pumpkin Cream Cheese Muffins

These gluten free pumpkin cream cheese muffins are moist and perfectly spiced. They have a sweet cream cheese swirled through the batter making these an extra delicious muffin!
Course Breakfast
Cuisine All
Diet Gluten Free
Total Time 30 minutes
Servings 12 Muffins
Calories 200kcal
Author Celeste

Ingredients

Muffins

  • 110 g Gluten Free All-Purpose Flour *Recipe link in notes
  • 15 g Cornstarch
  • 3 g Xanthan Gum (about 1 teaspoon) Omit if your blend already contains it
  • 3 tsp Mixed Spice Or pumpkin spice
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 215 g Pumpkin Mash/Puree (cooked) Or canned pumpkin puree
  • 100 g Caster Sugar Or granulated sugar
  • 50 g Light Brown Sugar
  • 1 Egg Large
  • ¼ cup Canola Oil Or vegetable oil, 56g
  • 1 tsp Vanilla Extract

Cream Cheese Topping or Swirl

  • 115 g Cream Cheese Slightly softened
  • 10 g Caster Sugar Or granulated sugarf
  • 10 g Egg yolk About ½ Large egg yolk. Omit if you want.
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 190°C (375°F) or 170°C (340°F) for a fan forced oven. Prepare your muffin or cupcake pan.
  • Steam cook your pumpkin (if not using canned pumkin) and mash or puree then leave to cool.
  • In a medium-sized bowl, sift your gluten free all purpose flour, cornstarch, spice and baking soda together then add salt and mix well.
  • In a seperate bowl add your egg and sugars and mix with a whisk or mixer until light, thick and doubled in volume. Slowly drizzle in your oil while mixing slowly and mix until combined.
  • Add your dry ingredients to the egg and sugar mixture and gently fold through until just combined.
  • Add your canned or cooled pumpkin and fold through gently again.
  • Add your cream cheese, sugar, vanilla and egg yolk to a small bowl and whisk together until smooth.
  • Fill the cupcake cavity about ¾ full and split the cream cheese topping across the 12 muffins (about 1 Tablespoon each) and swirl through using the back of a teaspoon or toothpick.
  • Bake for 20 minutes or until a toothpick comes out clean or has only a few crumbs attached.
  • Enjoy!

Notes

*You can find the recipe for my Gluten Free All-purpose Flour Blend here.