Best Gluten Free Pumpkin Cream Cheese Muffins

Why we can’t get enough of these gluten-free pumpkin cream cheese muffins:

These gluten free pumpkin cream cheese muffins are soft, moist, and filled with a rich swirl of sweet cream cheese. They taste just like the ones from a bakery — cozy, flavorful, and full of fall spices. Perfect for breakfast, snacks, or a sweet treat with coffee.

Ingredient Notes:

To make these delicious muffins, you’ll need:

Pumpkin purée (not pie filling)
Gluten free all-purpose flour blend
Baking powder and baking soda
Pumpkin pie spice and cinnamon
Brown sugar and granulated sugar
Eggs
Oil or melted butter
Vanilla extract
Cream cheese, softened
Powdered sugar (for the filling)

Optional praline topping: chopped pecans, brown sugar, and melted butter.

Step-By-Step Photos and Directions:

Step 1: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
Step 2: In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.

Step 3: In another bowl, mix pumpkin purée, eggs, sugars, oil, and vanilla until smooth. Combine the wet and dry mixtures until just blended.

Step 4: In a small bowl, beat cream cheese with powdered sugar and vanilla until creamy.

Step 5: Fill muffin cups halfway with batter, spoon a bit of cream cheese mixture in the center, then top with more batter.

Step 6: (Optional) Sprinkle praline topping before baking.
Step 7: Bake for 20–22 minutes until a toothpick inserted in the side (not the center cream) comes out clean.
Step 8: Cool on a wire rack before serving.

My Tips for Bakery-Quality Muffins:

Don’t overmix the batter; it keeps the muffins tender.
Use room-temperature cream cheese for a smooth swirl.
Let muffins cool fully before storing to prevent sogginess.

Try Them With This Praline Topping!

For an extra crunch and caramelized sweetness, mix brown sugar, chopped pecans, and melted butter. Sprinkle on top before baking for bakery-style results!

Frequently Asked Questions:

Q: Can I make these dairy-free?
Yes! Use dairy-free cream cheese and oil instead of butter.

Q: How should I store them?
Store in an airtight container in the fridge for up to 4 days or freeze for up to a month.

Q: Can I use a different flour?
You can, but use a 1:1 gluten free blend for the best texture.

More Gluten Free Pumpkin Recipes:

Gluten Free Pumpkin short Bread
Fluffy Gluten Free Pumpkin Pancakes
Easy Gluten Free Pumpkin Scones

Love This Recipe?

If you loved these muffins, share them with friends or save them for later — they’re sure to become a fall favorite!

Gluten Free Pumpkin Cheese cream Muffins

Equipment

Muffin pan
Mixing bowls
Hand or stand mixer
Spatula

Ingredients 1x2x3x

Muffins

Pumpkin purée, flour, sugar, eggs, oil, spices, baking powder, baking soda, salt, and vanilla.

Cream Cheese Mix

Cream cheese, powdered sugar, and vanilla extract.

Optional Praline Topping

Chopped pecans, brown sugar, melted butter.

Instructions

☐ Preheat oven and prepare muffin pan.
☐ Mix dry ingredients in one bowl and wet in another.
☐ Combine both mixtures gently.
☐ Prepare cream cheese filling.
☐ Layer muffin batter, filling, and top layer.
☐ Add optional topping and bake until golden.
☐ Cool before serving.

Optional praline topping: chopped pecans, brown sugar, and melted butter.

Notes

These gluten free pumpkin cream cheese muffins taste best when slightly warm, allowing the creamy filling to melt in your mouth. Store them in an airtight container once cooled to keep them moist and soft for days.

SPECIAL NOTE

Always double-check that your flour blend, baking powder, and vanilla extract are labeled gluten free. A small cross-contamination can change the results and make them unsafe for those with gluten sensitivity.

Nutrition

Nutrition Disclaimer

Nutritional information is estimated based on standard ingredients and portion sizes. Actual values may vary depending on specific brands or substitutions used.