These gluten-free pumpkin muffins with a cream cheese swirl are a cosy fall favourite! They’re deliciously spiced and topped with a creamy swirl, perfect for breakfast, snack or dessert.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | ☕️ Serving Suggestions | 📝 Full Recipe Card | 🙋♀️ FAQs | 🍁 More Fall Baking Recipes
These pumpkin muffins are not your average muffin—packed with warming pumpkin pie spice and topped with a decadent cream cheese swirl, they’re irresistibly moist and tender.
Made with a gluten-free flour blend, they’re perfect for anyone with dietary restrictions but still crave all the fall flavors. With coconut oil for a hint of richness and pumpkin puree for a subtle sweetness, these muffins come together effortlessly. I’ve made them a few times, and they’re always a hit with friends and family, especially because they’re lighter but just as satisfying.
Plus, you can swap out ingredients to make them dairy-free or use whatever fall squash you have on hand!
👩🍳 If you love fall recipes with pumpkin, check out these dishes: roasted pumpkin salad, pumpkin cashew ‘hummus’ dip, pumpkin sticky date pudding, pumpkin pie with pecan crust & topping or pumpkin banana muffins.
What You’ll Need
Here is what you’ll need for gluten-free pumpkin cream cheese muffins. Find the full measurements in the recipe card below.
- Dry ingredients: Gluten-free flour blend (e.g. Bob’s Red Mill or another store-bought gf flour is fine), baking powder, baking soda, salt, granulated sugar, and pumpkin pie spice (substitute with cinnamon and nutmeg if you don’t have it). Use leftover flour to make these gluten-free cookie bars.
- Wet ingredients: pumpkin puree (swap with sweet potato or butternut squash puree if needed), eggs, vanilla extract, and melted coconut oil (or butter).
- Cream Cheese Swirl: cream cheese (use dairy-free cream cheese for a dairy-free version), granulated sugar (or sugar-free alternative), and vanilla extract.
How To Make Pumpkin Muffins With Cream Cheese
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat the oven to 350°F (180°C) and line a muffin tin.
- Mix the dry ingredients in one bowl (flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice).
- In a separate bowl, whisk together the wet ingredients (pumpkin puree, oil, eggs, and vanilla).
- Combine the wet and dry ingredients until just mixed. Don’t overmix.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Fill the muffin tin with batter, then spoon some cream cheese mixture on top and swirl it with a toothpick.
- Bake for 18-20 minutes, then cool on a wire rack.
Watch The Video
Recipe Tips
- Dairy-free option: Swap the cream cheese for a dairy-free version or use some sweetened coconut cream. See some alternative topping options below
- Sweetness levels: Adjust the sugar based on your preference; you can reduce it slightly if you prefer a more savoury muffin or use a sugar-free alternative of choice in this recipe.
- Pumpkin spice hack: If you’re out of pumpkin pie spice, make your own blend with mostly ground cinnamon (mostly) and a bit of nutmeg, ginger, and cloves, or allspice.
- For a nutty twist: Add a handful of chopped walnuts or pecans into the batter for extra crunch.
- Freeze for later: These muffins freeze well, so you can always have them on hand for a quick treat.
Alternative Toppings
Here are a few alternate topping ideas to switch things up from the traditional cream cheese swirl:
- Streusel topping: Mix together flour, brown sugar, cinnamon, and cold butter to create a crumbly streusel. Sprinkle it over the batter before baking for a sweet, crunchy topping. I personally love this one!
- Pecan praline: Combine chopped pecans, brown sugar, and a little melted butter. This will create a nutty, caramelized topping that pairs perfectly with pumpkin spice.
- Cinnamon sugar crunch: Sprinkle a mixture of cinnamon and sugar over the muffins before baking for a crisp, sugary crust.
- Maple glaze: Drizzle a simple maple glaze made from powdered sugar, maple syrup, and a bit of milk or water after baking for an extra sweet finish.
- Pumpkin seed topping: Sprinkle roasted pumpkin seeds (pepitas) on top before baking to add a bit of crunch and extra pumpkin flavor.
Serving Suggestions
These muffins are perfect for breakfast with a warm cup of coffee or tea. If you’re serving them for dessert, a dollop of whipped cream or a drizzle of maple syrup would make them extra indulgent. My family also loves them warmed up with some vanilla or caramel ice cream. I go for a healthier option of thick Greek yoghurt spiced with some cinnamon.
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Gluten-Free Pumpkin Muffins With Cream Cheese
Ingredients
- 2 cups gluten-free flour blend like this one
- ⅓ cup granulated sugar or sugar-free alternative
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup pure pumpkin puree
- ¼ cup melted coconut oil or butter
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Swirl:
- 4 oz cream cheese room temperature, or 113 grams
- 2 tablespoons granulated sugar or sugar-free alternative
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a small bowl, mix together the pumpkin puree, melted coconut oil (or vegetable oil), eggs, and vanilla extract until well combined.
- Combine the wet ingredients with the dry ingredients, stirring until just mixed. Do not overmix.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Fill the muffin cups with batter, reserving a small amount for topping each muffin.
- Drop a spoonful of the cream cheese mixture onto each muffin, then drop a small amount of batter on top. Use a toothpick to swirl it into the batter.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- Store the muffins in an airtight container at room temperature for 3-4 days. You can also freeze them for longer storage.
- For a dairy-free version, you can use dairy-free cream cheese or choose one of the alternative toppings suggested above.
- You can substitute the pumpkin puree with mashed sweet potato or butternut squash puree.
- Adjust sugar levels according to your preference.
Nutrition
Pumpkin Muffins FAQs:
Can I freeze these muffins?
Yes, these muffins freeze well. Allow them to cool completely before freezing in an airtight container.
How long will these muffins stay fresh?
Stored in an airtight container at room temperature, these muffins will stay fresh for about 3-4 days.
Can I use a different sweetener instead of granulated sugar?
You can experiment with alternative sweeteners like honey, maple syrup, or coconut sugar, but keep in mind that it may affect the texture and taste of the muffins.
How can I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs or a commercial egg replacer. Use a dairy-free cream cheese for the swirl.
How can I make these muffins less sweet?
If you prefer less sweetness, you can reduce the amount of sugar in both the muffin batter and the cream cheese swirl to suit your taste preferences.
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