Gluten Free, Dairy Free, Soy Free
Spiced with a cozy cinnamon, ginger, allspice and nutmeg blend, these made from scratch, fluffy muffins are loaded with pumpkin flavor. Plus, this moist and tender breakfast has a sweet and tangy center that pairs perfectly with it's nutty, warm fall flavor!
Why I Love This Recipe
Pumpkin Cream Cheese Muffins are a wholesome breakfast that's perfect for chilly fall mornings. They are filled with pumpkin flavor and spiced with a warm homemade pumpkin pie spice blend. Additionally, the lightly sweetened cream cheese center adds a creamy, tangy bite to brighten up this crave worthy muffin.
An easy recipe to make, the batter and filling come together in only 10 minutes. Plus, it's made with wholesome ingredients. Pumpkin puree (not pie filling!) is rich in vitamins, minerals and antioxidants. Also, oat flour is packed with minerals and fiber and is the secret ingredient used to get an extra tender muffin. See cooking tips below for how to make DIY oat flour!
What is Saigon cinnamon?
Of all the varieties of cinnamon, Saigon cinnamon has the strongest flavor and aroma. Because of this, I prefer to use this type in my baking recipes. Feel free to replace with whatever variety of cinnamon you have on hand.
Why use apple cider vinegar?
Don’t skip the apple cider vinegar in this recipe! I know it seems like a weird ingredient to add to a muffin recipe, but trust me you won’t taste it. Instead of baking powder, I use baking soda which needs an acidic component to create the fluffy rise in these muffins. (Baking powder is often paired with a wheat or corn starch so its not always gluten free, while all baking soda is gluten free).
How to make DIY oat flour
Want to make your own oat flour? It is super easy! All you need is a blender or food processor. Start with good quality gluten free oats (rolled, quick, or steel cut is fine). Fill the blender or food processer ½ to ⅔ full and blend until the oats turn into a fine flour. Voila, homemade oat flour!
What is xanthan gum?
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It’s Whole30 and Paleo approved and helps to bind this gluten-free batter together. Xanthan gum allows baked good to hold moistness and structure. Also, many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. You could try leaving it out if you really want to, however the muffins may be less tender and moist.
Storage Instructions
Store Pumpkin Cream Cheese Muffins use an air tight container or large zip topped bag. Then, separate layers with napkins. The air-tight container helps keep the muffins moist. The napkins will absorb any moisture the muffins release to prevent them from being soggy. They will last 1-2 days at room temperature or 3-4 days refrigerated.
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📖 Recipe
Pumpkin Cream Cheese Muffins {Gluten Free, Dairy Free}
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Whisk
- 1 electric hand mixer
- 2 muffin pans
- baking cups optional
- 1 ice cream scoop
- 1 large piping bag or a spoon
- 1 small piping bag or a spoon
Ingredients
Dry Ingredients
- 1½ cups Almond Flour
- 1¼ cups Brown Rice Flour
- ¾ cup oat flour
- 1 cup coconut sugar
- 1½ teaspoon xanthan gum
- 1½ teaspoon baking soda
- 2 teaspoon Saigon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1½ cup pumpkin puree not pumpkin pie filling!
- 3 whole eggs
- ½ cup light olive oil
- ¾ cup almond milk or preferred dairy free milk
- 1 tablespoon pure vanilla
- 1½ tablespoon apple cider vinegar
Cream Cheese Filling
- 4 oz dairy free cream cheese*
- ¼ cup + 2 tbsp maple sugar
- 1 egg
- 1 egg white
Instructions
- Preheat oven to 350℉ and line muffin pans with 18 baking cups.
- In a medium bowl whisk dry ingredients together: almond flour, brown rice flour, oat flour, coconut sugar, xanthan gum, baking soda, Saigon cinnamon, ground ginger, allspice, nutmeg, salt.
- In a large bowl whisk wet ingredients together: pumpkin puree, whole eggs, olive oil, almond milk, pure vanilla, apple cider vinegar.
- Add dry ingredient to wet ingredients. Use a whisk to combine until smooth.
- Make cream cheese filling: In a small bowl add cream cheese. Use an electric mixer on LOW to cream until smooth.
- On LOW, add sugar blend until smooth. Add whole egg and blend until fully incorporated. Add egg white and blend until fully incorporated.
- Scantly fill an ice cream scoop to fill muffin tins a little over ⅔ full. Use the back of a spoon to make a well in each one. Use a small piping bag or spoon to fill each well with cream cheese filling.
- Using a large piping bag or spoon top each muffin with more batter. It's ok if the cream cheese filling is oozing out some.
- Bake for 23-24 until tops are browned and toothpick inserted in the middle comes out clean or with scant crumbs. Enjoy!
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