Gluten Free Pumpkin Cream Cheese Swirl Muffins

These muffins are just perfect for fall! Each bite your greeted with a taste of autumn. The cream cheese topping adds a great dimension to these muffins; it's soft and slightly gooey and makes them so deliciously moist.

I'm rather excited to have fall here... the hot chocolate, cozy sweaters, boots, pumpkins, apples, spices, and of course the fall flavored David's Tea!
I love looking through Pinterest at all the lovely fall recipes. (You can take a look at our Pinterest page here!) They all look sooo good...baking with fall ingredients is rather awesome. :)

Our family just harvested the pumpkins we grew this year. My sister canned some of it, so I'm enjoying using some of the filling for recipes such as this. It'll be great to have the filling canned throughout the year to use. (Plus it makes a great dog treat!)

Stay tuned for some more fall/thanksgiving recipes coming in the next little while... But in the meantime, go take a look at the recipe below and make sure to get in the kitchen and try these! I'm sure you'll love'em. :)

Gluten Free Pumpkin Cream Cheese Swirl Muffins


1 and 1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/2 teaspoon xanthan gum
1 Tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups pure pumpkin puree
1 cup coconut sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 Tablespoon vanilla extract

8 oz cream cheese
1/4 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract


1. Preheat your oven to 375 degrees F.
2. In a medium sized bowl, whisk together flour, cornstarch, tapioca starch, xanthan gum, pumpkin spice, baking soda, and salt. Set aside.
3. In a large bowl, whisk pumpkin puree, coconut sugar, and brown sugar together until combined.
4. Stir in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture until smooth.
5. Place paper cupcake cups in muffin tin pans. Fill each cup 3/4 full.

6. In a medium bowl, beat cream cheese until smooth. Beat in sugar, egg yolk, and vanilla extract until combined.
7. Top each muffin with nearly 1 Tablespoon of cream cheese mixture. Using a toothpick, swirl the cream cheese mixture in with the batter, don't worry if it looks messy. It will look better when it's baked.
8. Bake for 19 minutes, or until toothpick comes out clean.
9. Serve warm and enjoy!


Liz & Sarah

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