Made these today, and they were fantastic.  Thanks to Jeanine from Faithfully Gluten Free for the recipe.  I just made a few small changes and used silicone muffin cups, so they didn’t stick at all.


Cream Cheese Filling:

•4 oz cream cheese, softened

•1 Tablespoons granulated sugar or brown sugar (I used brown sugar).


•1-1/2 cups gluten free flour (I used King Arthur’s Measure for Measure, which includes xanthan gum. If you use a mix without it, you’ll need to add 1 teaspoon of xanthan gum)

•1 1/2 teaspoons ground cinnamon

•1 teaspoon baking soda

•1 teaspoon ground ginger

•1/2 teaspoon ground nutmeg

•1/2 teaspoon salt

•1/4 teaspoon ground cloves

•2 large eggs

•1/2 cup brown sugar

•1/2 cup granulated sugar

•1 cup pure pumpkin puree (not pie filling)

•1/3 cup vegetable oil

•1/3 cup unsweetened apple sauce or Greek plain yogurt (I used yogurt)

•1 teaspoon pure vanilla extract

•Chopped pepitas, walnuts, or pecans to top (optional, but strongly recommend.  I used walnuts and pepitas or pumpkin seeds)


Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly grease them. I highly recommend getting silicone muffin cups.  Nothing sticks and they clean up beautifully.

Cream Cheese Filling:

In a small bowl, mix together the softened cream cheese and 1 Tablespoon granulated sugar or brown sugar. Set aside.


1 In a large mixing bowl, whisk together the flour, cinnamon, baking soda, xanthan gum, ginger, nutmeg, salt, and cloves.

2 In a separate bowl, mix the eggs, brown sugar, granulated sugar, pumpkin puree, oil, apple sauce or yogurt, and vanilla extract.

3 Pour the wet ingredients into the dry ingredients, and stir to combine.

4 Scoop batter evenly into the prepared muffin tins.

5 Divide the cream cheese evenly between the muffins, about a rounded teaspoon per muffin. If your cream cheese is soft enough, you can use a toothpick or sharp knife to gently swirl it into the pumpkin batter.

6 Top with chopped nuts or pepitas if you are using them.

7 Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.

8 Let the muffins cool in the pan for 5 minutes before removing them to a wire cooling rack to cool completely.

9 Store them in a container in the fridge or on the counter.

The cream cheese is a wonderful addition to the pumpkin muffin. Keeps them really moist.