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!
Happy Fall!
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).
Gluten Free Pumpkin Cheesecake Muffins
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!
Ingredients
Muffins
- 1 ½ cups (209g) Bob’s Red Mill 1:1 gluten free baking flour, spooned and leveled
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp salt
- 2 eggs
- ⅔ cup light brown sugar, packed
- 1 ¼ cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup oil
- ¼ cup plain yogurt
- 1 tsp vanilla extract
Cheesecake
- 6 oz plain cream cheese (block style)
- 1 ½ tsp vanilla extract
- 1 egg yolk
- 3 Tbsp granulated sugar
- Dash of cinnamon
Instructions
Pumpkin Muffins:
- Preheat the oven to 350℉. Line a standard 12-cup muffin pan with cupcake/muffin liners and a second muffin pan with 2 liners. Set aside.
- In a large mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, spices, and salt. Set aside.
- In a medium mixing bowl, whisk together eggs, brown sugar, pumpkin purée, oil, yogurt, and vanilla until smooth and totally combined.
- Pour the wet ingredients into the dry ingredients and mix until combined. Scoop the batter into the liners, filling each one ¾ the way full. Gently smooth out the tops with the back of a spoon so they fill the cups evenly.
Cheesecake Swirl:
- In a medium mixing bowl, beat the cream cheese using a hand mixer until fluffy (about 1-2 minutes). Add the vanilla, egg yolk, sugar, and cinnamon and beat just until combined.
Bake:
- Add 1 Tbsp of the cheesecake batter on top of each muffin, then swirl with a toothpick.
- Bake for 24-27 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes. Enjoy!
Notes
- These muffins freeze very well. Store in an airtight container in the freezer, or wrap each muffin in plastic wrap and store in a freezer bag before placing in the freezer. When ready to enjoy, just warm a muffin in the microwave for 15-20 seconds.
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your muffins will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, I recommend using a 1:1 baking mix that contains xanthan gum and measure by weight. One reader did make my pumpkin chocolate chip muffins successfully using Pillsbury GF flour, so that flour should work for this recipe as well!
- Spoon and level your flour, don't scoop. Or measure by weight. This ensures you use the correct amount.
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