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Gluten free pumpkin cream cheese muffins you’ll love!

gluten free pumpkin cream cheese muffins
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Delicious gluten free pumpkin cream cheese muffins that are moist, flavorful, and perfect for fall.

  • Author: Dija
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup gluten free all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the gluten free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat together the pumpkin puree, cream cheese, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • Store leftovers in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://101simplyrecipes.com/gluten-free-pumpkin-cream-cheese-muffins-recipe/