What makes these Pumpkin Cheesecake Muffins Gluten-Free?
This recipe uses Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour as a direct substitute for all-purpose flour. I like this blend because it’s widely available and already contains xanthan gum, so you don’t need to add any.
I have only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). If you use a different gluten-free blend, results may vary. If your flour does not include xanthan gum, add the amount called for in the ingredient list.
All other ingredients in this recipe are naturally gluten-free. If you are not following a gluten-free diet, you can substitute regular all-purpose flour; the original version was tested that way.
Can I make these Pumpkin Cream Cheese Muffins Dairy-Free?
Yes. Replace the regular cream cheese with a dairy-free cream cheese (for example, a plant-based spread) to make these muffins dairy-free.
Does this Recipe Use a Whole Can of Pumpkin?
Yes — this recipe uses a full 15 oz can of pumpkin puree (not pumpkin pie filling). That eliminates the leftover-can dilemma and yields perfectly moist muffins with a full pumpkin flavor.
The Secret to Getting the Cream Cheese in the Middle
To keep the cream cheese centered and achieve an even pumpkin-to-cheesecake ratio in every bite: fill each muffin cup halfway with pumpkin batter, spoon a tablespoon of the cream cheese filling into the center (avoiding the sides), then top with more pumpkin batter. This keeps the cheesecake tucked neatly inside the muffin as it bakes.
How to Store Pumpkin Cream Cheese Muffins
Because of the cream cheese filling, store the muffins in an airtight container in the refrigerator for up to 3–4 days. Chilled muffins stay moist and the cool cheesecake filling is delicious; you can eat them cold or let them come to room temperature before serving.
If you like these gluten-free pumpkin cheesecake muffins, try these other pumpkin recipes:
- Gluten-Free Pumpkin Bread sprinkled with a cinnamon-sugar topping for a sweet crunch
- Gluten-Free Vegan Baked Pumpkin Donuts rolled in powdered sugar
- Gluten-Free Pumpkin Breakfast Cookies made with oats for an easy grab-and-go snack
- Gluten-Free Vegan Pumpkin Spice Pancakes for a cozy fall brunch
Make a full gluten-free fall brunch with these ideas:
- Gluten-Free Vegan Apple Cider Donuts
- Apple Turkey Breakfast Sausage Patties
- Apple Cider Thyme Mimosa
- Giant Strawberry Pop Tart (gluten-free and dairy-free)
- How to Cook Bacon in the Oven
How to Make Gluten-Free Pumpkin Cream Cheese Muffins
Ingredients
For the Cream Cheese Filling:
- 8 oz package cream cheese, softened
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup brown sugar
For the Pumpkin Muffins:
- 2 1/2 cups gluten-free 1-to-1 baking flour (see notes)
- 1/2 tsp xanthan gum (only if your blend doesn’t contain it)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 15 oz canned pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- Make the cream cheese filling: In a medium bowl, beat the cream cheese until soft. Add the egg yolk, vanilla, and brown sugar, then mix until smooth. Set aside.
- Make the pumpkin batter: In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Make a well in the center of the dry ingredients and add the eggs, pumpkin puree, vegetable oil, and vanilla. Mix until the batter is smooth.
- Fill each muffin cup halfway with pumpkin batter. Spoon about one tablespoon of cream cheese filling into the center of each cup, keeping it away from the sides. Top with remaining pumpkin batter to cover the cream cheese.
- Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the muffin (avoiding the cheesecake center) comes out clean. Cool slightly before serving.
Nutrition (per muffin)
Note: This recipe was originally published on October 24, 2011 and updated on October 4, 2019 with a revised recipe, tips, and new photos to help you make these gluten-free pumpkin cheesecake muffins perfectly every time.
