Pumpkin cream cheese muffins from Starbucks were my daughter’s favorite. I think of all the things that first year having to go gluten-free that was the most painful. We fumbled around so bad the first few years of her journey. In all honesty I wasn’t the greatest cook at that time and had no idea how to even make a pumpkin muffin let alone stuff it with cream cheese.

As my skills in the kitchen grew making regular dishes, I still struggled a lot with the gluten-free realm. We finally sat down and decided it was time to conquer this area of our life. My daughter had done gluten-free on and off again, because let’s be honest no teen wants to be gluten-free. After a diagnosis of PCOS in 2023 my daughter realized that she needed to go 100% gluten-free. Within 2 months the change was evident, and we realized that she would probably need to be gluten-free for life.

This really gave me the drive as a mom to create a binder of recipes for her, something that she would be able to use for the rest of her life. We started with her two biggest pain points of the year, pumpkin spice season and Christmas. Somehow, I was still scared of attempting the pumpkin cream cheese muffins, which now feels silly. This recipe is not only easy it is also delicious.

HOW TO ENJOY PUMPKIN SPICE SEASON GLUTEN FREE (E-BOOK)

$10.00

This e-book shares recipes that encompass the taste of fall and pumpkin spice, with the health benefit of being gluten free, all while tasting delicious.  If you have been missing out on the flavors of fall or you have been experiencing the painful side effects of cheating and eating gluten during this season, this book…

Category: E-Books

Tags: E-book, Gluten Free, Pumpkin, Recipes

Why We Are Sharing Gluten-Free Recipes

Gluten free food is expensive and has a history of being chalky in my opinion. Our goal is to make it affordable to make at home and taste delicious. That way everyone in the house can enjoy it. You can learn more about what gluten is and why some people can’t have it here.

Sourcing Bulk Ingredients

Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that, and meet a semi-truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way. For example, the items I have in bulk for this recipe are: sugar(used to make vanilla sugar and brown sugar), baking powder, pumpkin pie spice, salt, gluten free flour and allergen free white chocolate chips all of which I get from Azure Standard. The vanilla I get in bulk from a co-op and I make my own vanilla extract.

If you have not started to purchase in bulk I highly suggest taking the time to do a price comparison, especially on spices and flours, before jumping into your holiday baking. Now let’s get to the recipe…

Pumpkin Cream Cheese Muffins

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Servings 12 Muffins

Calories 290 kcal

Equipment

• 2 Large Bowl
• 1 Stand Mixer
• 1 Stainless Steel Flat Beater Mixer Attachment
• 1 Measuring Cups & Spoons
• Tulip Muffin Liners
• Muffin Tin
• Silicone Spatula

Ingredients

  

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Cream Cheese Filling

• 8 oz softened cream cheese
• ¾ cup powdered sugar

Batter

• 1.5 cups all-purpose gluten free flour
• 1 tsp baking soda
• 3 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup brown sugar
• ½ cup vanilla sugar
• 2 large eggs
• 1 cup pumpkin puree
• ⅓ cup avocado oil
• ⅓ cup unsweetened applesauce
• 2 tsp vanilla extract

Topping

• Raw shelled pumpkin seeds
• Cane sugar
• Flaky sea salt

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl mix all dry ingredients until combined.
• In a medium bowl mix all wet ingredients until well combined.
• Pour wet ingredients into dry ingredients and mix well. Making sure all sugar is dissolved. Set aside as you prepare the cream cheese filling.
• Add cream cheese and powdered sugar into your stand mixer bowl. With the paddle attachment mix until well incorporated.
• Line muffin tins with muffin liners, I really like the rustic tall muffin liners.
• Add 1/4 cup of batter to each muffin liner.
• Add a heaping 1/2 tablespoon of the cream cheese filling to the center of muffin batter. I pressed it in to the batter with my finger, because I wanted it to all the way through muffin when cooked.
• Sprinkle the edge of batter with raw shelled pumpkin seeds, organic cane sugar and a touch of flaky salt.
• Bake at 350 degrees for 20-25 minutes. It is done when poked with a tooth pick you and no batter is on tooth pick when removed.
• Let cool and Enjoy!

Notes

Store left over muffins in an airtight container in the fridge or freeze for future use.

Nutrition

Calories: 290kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 46mgSodium: 456mgPotassium: 99mgFiber: 2gSugar: 27gVitamin A: 3474IUVitamin C: 1mgCalcium: 49mgIron: 1mg

Keyword Cream Cheese, Muffin, Pumpkin, Pumpkin Spice

Tried this recipe?Let us know how it was!

If you liked this recipe, you should check these recipes: Winter Spice Muffins, Pumpkin Biscotti, Oatmeal Christmas Cookies and Chocolate Chip Surprise Cookies. All of them are gluten-free and delicious.

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