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Last updated on October 8th, 2024 at 08:28 pm
Gluten free pumpkin cream cheese muffins are the perfect fall treat.
Made with wholesome gluten-free oats and pumpkin puree, filled with a delicious cream cheese center, these muffins are sure to be a hit.
These low carb cream cheese muffins are low on sugar and packed with spices that’ll warm your soul during this cooler, crisp Fall season.
This post is all about the best, gluten free pumpkin cream cheese muffins that are easy pumpkin cream cheese muffins and will become your most favorited gluten free Fall desserts.
These gluten-free oat pumpkin cream cheese muffins are incredibly moist and delicious, thanks to the natural sweetness and moisture from the pumpkin puree.
Mixing up cinnamon and nutmeg creates the best rich, warm and comforting taste that’s perfect for Fall.
Easy Gluten Free Pumpkin Muffins Ingredients:
Pumpkin Puree: Adds moisture, flavor and richness Oats: Creates a hearty chewy texture
Baking Powder: Helps muffins rise and become fluffy
Baking Soda: Provides structure
Cinnamon: Adds warmth and spice
Cream Cheese: Adds a creamy, tangy flavor
Nutmeg: Enhances the pumpkin flavor
Salt: Balances the sweetness
Eggs: Binds the ingredients
Sugar: Adds sweetness
Brown Sugar: Adds sweetness and a hint of caramel flavor
Butter: Helps with moisture and tenderness, Brown your butter to get that deep richness flavor.
Vanilla Extract: Adds a sweet flavor
These pumpkin muffins with oat flour are just like my Healthy Samoa Cookies and my Oat Flour Chocolate Chip Muffins, easy and are the most tried, loved and shared recipes!
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I’m Trisha.
Wife to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!
Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.
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Gluten Free Pumpkin Cream Cheese Muffins
Equipment
- 1 muffin pan
- 3 mixing bowls
Ingredients
- 1 cup pumpkin puree
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 stick butter
- 1 tsp vanilla extract
- 8 oz cream cheese
Instructions
- Preheat oven to 350℉
- In a medium bowl, beat the softened cream cheese, sugar and vanilla extract until smooth.
- In a large bowl, whisk together oats, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together pumpkin puree, eggs, brown sugar, sugar, butter and vanilla.
- Add the wet ingredients to the dry, mix until just combined.
- Fill each muffin cup halfway with batter, adding in cream cheese filling. Add additional batter over cream cheese.
- Bake for 20-25 minutes.
- Serve.
Gluten Free Pumpkin Cream Cheese Muffins Instructions:
- Preheat oven to 350℉.
- In a medium bowl, beat the softened cream cheese, sugar and vanilla extract until smooth.
- In a large bowl, whisk together oats, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together pumpkin puree, eggs, brown sugar, sugar, butter and vanilla.
- Add the wet ingredients to the dry, mix until just combined.
- Fill each muffin cup halfway with batter, adding in cream cheese filling. Add additional batter over cream cheese.
- Bake for 20-25 minutes.
- Serve.
Can you freeze pumpkin cream cheese muffins?
Let the muffins cool completely before wrapping each one tightly in plastic wrap, then place them in an airtight container. Freeze them for up to 2-3 months.
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