Go Back
–+ servings
Stack of Gluten Free Pumpkin Cream Cheese Muffins with muffins, plates, an cinnamon sticks in the background.

Pumpkin Cream Cheese Muffins {Gluten Free, Dairy Free}

Katie AdamsKatie Adams
Spiced with a cozy cinnamon, ginger, allspice and nutmeg blend, these made from scratch, fluffy muffins are loaded with pumpkin flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American
Servings 18
Calories 253 kcal

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.
    Dry ingredients in a glass bowl.
  • In a large bowl whisk wet ingredients together: pumpkin puree, whole eggs, olive oil, almond milk, pure vanilla, apple cider vinegar.
    Wet ingredients in a glass mixing bowl.
  • 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.
    Cream cheese beaten in a glass mixing bowl.
  • On LOW, add sugar blend until smooth. Add whole egg and blend until fully incorporated. Add egg white and blend until fully incorporated.
    Cream cheese filling.
  • 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.
    Pumpkin Cream Cheese Muffins uncooked in a muffin tin.
  • Bake for 23-24 until tops are browned and toothpick inserted in the middle comes out clean or with scant crumbs. Enjoy!
    Pumpkin Cream Cheese Muffins in a muffin tin.

Notes

*I like kitehill  or Miyoko’s brand cream cheese. Dairy free cream cheeses tend to contain more liquid so make sure to drain any excess before using. Be aware, both these brands do contain nuts. Violife makes a nut free, dairy free cream cheese, however I have never used it. I do eat a lot of their dairy free, nut free cheese products and the quality is always very good. 

Nutrition

Calories: 253kcalCarbohydrates: 28gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 36mgSodium: 239mgPotassium: 124mgFiber: 3gSugar: 10gVitamin A: 3231IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword almond flour, dairy-free, fall recipes, gluten-free, healthy muffins, pumpkin
Tried this recipe?Let us know how it was!