Celebrate Fall with these gluten free pumpkin cheesecake muffins! A deliciously moist and sweet pumpkin muffin, topped and swirled with a cinnamon cheesecake batter. These gluten free muffins make the perfect sweet Fall treat!
It’s about this time of year when everyone is wrapped up in all things pumpkin and apple – the flavors of Fall. I personally don’t make a ton of pumpkin-based recipes… but something goes off in my brain the second October hits and I crave making at least ONE pumpkin recipe.
Insert these Gluten Free Pumpkin Cheesecake Muffins. The one pumpkin recipe I love making during the Fall.
These muffins are one of my all-time favorite muffins I’ve made so far. The recipe is actually based off my popular Gluten Free Pumpkin Chocolate Chip Muffins recipe. I just omitted the chocolate chips and made a cheesecake batter to swirl on top of each muffin.
When I tell you these gluten free pumpkin cheesecake muffins are a crowd favorite, I’m not kidding you. They are wonderfully moist without being gummy (an issue many have, even myself sometimes, with gluten free baking) and are very easy to make. You’ll get about 14 muffins out of this batter!
Seriously, how pretty is that cheesecake swirl on top?
How to Make Gluten Free Pumpkin Cheesecake Muffins
There are two parts to making this recipe: the muffin batter and cheesecake topping.
The first step is to prepare the pumpkin muffins. Once the batter is mixed, fill your muffin cups about ¾ of the way full – Got to leave some room for the delicious cheesecake!
Next, just beat together the cheesecake ingredients using a hand mixer and dollop 1 Tablespoon of it over the top of each muffin. Then swirl with a toothpick and bake until they look too pretty to eat (when a toothpick comes out clean, about 24-27 minutes).
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