Gluten-Free Pumpkin Cream Cheese Swirl Muffins
Total Time38 mins
Oven375°F / 350°F
DietGluten & Soy‑Free
Makes8 MuffinsNow, Why This Recipe and What Makes It Special?
Okay, confession time. I had an awful lot of cream cheese sitting in our fridge, and I thought, it's high time I used it up before it all expires. So here we are!
I've always seen those muffins with cream cheese tucked right into the center, and I've wanted to make them for so long. I just wasn't sure how they'd turn out. This was actually my first time putting cream cheese inside a muffin, and I'm so impressed with how they came out. They're so easy, too. Honestly, I didn't find them challenging at all.
And of course, it's Something Pumpkin month, so I had to bring pumpkin into this one. Our kitchen has smelled like pumpkin for the whole month with all the recipes I've been testing, and these are one of the ones that made the cut. I'm so happy with how the flavors came together. They're the perfect breakfast muffin with a cup of tea, a cup of coffee, or whatever hot drink you've got. You wouldn't even guess they're gluten-free! No gums, nothing weird.
Lessons Learned
There wasn't a whole lot of thinking with this one, but there are a few little things worth knowing.
First, don't overfill your liners. These rise, and if you fill them too full, they'll spill over the sides of your muffin tin in the oven. You don't want that! One heaped scoop with a #16 ice cream scoop in a regular cupcake liner is plenty. That little bit of room is what lets them dome up nice and pretty.
Second, the oven temperature change is no accident. You start at 375°F, which helps the muffins dome just a little, then drop it to 350°F after 5 minutes so the rest of the muffin bakes just right. I figured you might be wondering about that, so now you know!
And last, check your cream cheese. A lot of brands have gums in them, so it's worth a look at the ingredient list before you buy. I use Tillamook cream cheese. There are no gums added, and I can tell exactly what's in it, so it works perfectly for me.
How to Make It Your Own
There are so many ways to change these up. Fold some chopped nuts or chocolate chips into the batter. Or swap the pumpkin spice for a different spice you love. I'd try cardamom! My only suggestion is to make them as written the first time, so you know exactly how they're meant to taste, and then start playing around from there.
These are lovely to bring along wherever you're headed this season, too. Take them to Thanksgiving, pack them for the kids, or bring a batch to a bake sale.
Don't skip the turbinado sugar on top! It's my favorite part. It adds a little crunch and a little extra sweetness to every bite.
Summary Notes
These muffins come together so easily, and they're just right for the season. A soft pumpkin muffin, a sweet cream cheese center, and that crunchy sugar on top. This batch makes 8 muffins, and because of the cream cheese, keep any leftovers in the fridge. I'm so excited about all the pumpkin recipes we've been able to share with you this month, and I hope you love this one as much as I do. I've linked a few of the products I trust below too, so it's easy to find what you need.
Tried it? Let us know how it went in the comments below.
At Brimly, we take pride in presenting you with the finest products that our editors independently handpicked. In the spirit of transparency, we want you to know that we may earn an affiliate commission when you purchase something through the retail links below.
Essentials You'll Need
Ice Cream Scoop$14.95 at Amazon
Mixing Bowl$19.98 at Amazon
Whisk$14.95 at Amazon
Everyday Spatula$11.95 at Amazon
Cooling Rack$16.95 at Amazon
Oven Mitt$18.99 at Amazon
Gluten-Free Pumpkin Cream Cheese Swirl Muffins
Soft pumpkin muffins with a sweet cream cheese center, a little swirl on top, and a crunchy turbinado sugar finish. The perfect fall breakfast muffin. Gluten-free, gum-free and soy-free.
- Prep Time
- 15 mins
- Bake Time
- 23 mins
- Total Time
- 38 mins
- Makes
- 8 muffins
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? That's 16 muffins, so use two muffin tins or bake in two rounds. Amounts in the steps are doubled and highlighted too. Times stay as written.
Making a half batch? That's 4 muffins. Amounts in the steps are halved and highlighted too. Times stay as written.
Pumpkin Muffins
Cream Cheese Filling
Topping
Recipe Steps
Preheat the oven to 375°F (190°C). Line 8 muffin wells with paper liners.
For the filling, whisk the softened cream cheese, powdered sugar, maple syrup, vanilla extract, and salt until smooth. Transfer to a small piping bag.
Whisk the almond flour, gluten-free flour, tapioca starch, milk powder, baking powder, salt, and pumpkin spice together.
Add the egg, packed light brown sugar, yogurt, pumpkin purée, corn oil, whole milk, and vanilla extract. Mix until evenly combined.
Using a heaped size #16 ice cream scoop, portion the batter into the 8 lined muffin wells.
Push the piping tip slightly into the center of each portion of batter and squeeze in a little filling. Pipe the rest onto the top, using about 1 Tbsp filling per muffin in total. Lightly swirl the cream cheese on top slightly into the batter with a toothpick.
Sprinkle with turbinado sugar. Bake for 5 minutes at 375°F. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for about 18 minutes more (about 23 minutes total). The second stage may take 16 to 20 minutes depending on your oven.
Let the muffins cool in the pan for about 10 minutes, then transfer them to a rack. The cream cheese filling will set as the muffins cool.
Storage: Because of the cream cheese filling, keep cooled muffins in an airtight container in the refrigerator for up to 3 to 4 days.
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