Gluten-Free Pumpkin Cream Cheese Muffins

$- 1 cup gluten-free all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ginger powder - 1/2 teaspoon salt - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 2 tablespoons maple syrup (for filling) - Optional: Pumpkin seeds or pecans for topping These ingredients make up the heart of my gluten-free pumpkin cream cheese muffins. Each item plays a key role in the flavor and texture. The gluten-free all-purpose flour gives a soft base. Baking powder and soda help the muffins rise. The spices like cinnamon and nutmeg add warmth. The sugars sweeten the muffins, while applesauce and pumpkin provide moisture. Adding cream cheese creates a tasty surprise inside. You can top the muffins with seeds for a crunch. Each muffin has about 150 calories. They contain around 20 grams of carbs, 5 grams of fat, 3 grams of protein, and 1 gram of fiber. This information helps you plan your meals. You can use almond flour or coconut flour as gluten-free options. For a healthier choice, try coconut sugar instead of brown sugar. If you need a dairy-free version, look for vegan cream cheese. These swaps can make the recipe fit your needs while keeping it delicious. To make gluten-free pumpkin cream cheese muffins, start by prepping your ingredients. Gather these items: - 1 cup gluten-free all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ginger powder - 1/2 teaspoon salt - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 2 tablespoons maple syrup (for filling) - Optional: pumpkin seeds or pecans for topping You will also need some basic equipment: - A muffin tin - Mixing bowls - A whisk - A spatula - Measuring cups and spoons 1. First, preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it. 2. In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is mixed well. 3. In another bowl, mix the wet ingredients: brown sugar, granulated sugar, applesauce, pumpkin puree, eggs, and vanilla extract. Stir until the mixture is smooth. 4. Gradually combine the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter. 1. In a small bowl, blend the softened cream cheese and maple syrup until smooth. 2. Fill each muffin cup halfway with the pumpkin batter. Then, add a teaspoon of the cream cheese mixture right in the center. Top with more pumpkin batter until each cup is nearly full. 3. If you want a crunchy topping, sprinkle pumpkin seeds or pecans on top. 4. Bake in the preheated oven for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean. 5. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy making these muffins with the full recipe! To make the best gluten-free pumpkin cream cheese muffins, follow these tips: - Avoiding overmixing the batter: Mix your ingredients just until combined. Overmixing adds air. This can make your muffins tough instead of soft and fluffy. - Ensuring even baking: Use a muffin tin with uniform cups. This helps each muffin bake evenly. Also, rotate the muffin tin halfway through baking for even heat distribution. Watch out for these common pitfalls: - Using incorrect measurements: Always use a kitchen scale for accuracy. Gluten-free flour can differ in weight, affecting your muffin's texture. - Not cooling the muffins properly: Let your muffins cool in the pan for about five minutes. Then, move them to a wire rack. This keeps them from getting soggy. You can boost the taste and feel of your muffins: - Adding spices or extracts: Try mixing in a little vanilla, nutmeg, or allspice. These add warmth and depth to your muffins. - Playing with sweetness levels: Adjust the sweeteners to suit your taste. For a richer flavor, consider adding a bit of maple syrup or honey. These tips will help you create the perfect batch of gluten-free pumpkin cream cheese muffins. For the full recipe, check out the recipe section. Happy baking! {{image_2}} You can easily change up the flavor of these muffins. One option is to add more spices for an autumn spice version. Mix in some allspice, cloves, or even cardamom. This will give a warm, cozy taste that screams fall. Another fun idea is to make chocolate chip pumpkin muffins. Just fold in some mini chocolate chips before baking. The chocolate and pumpkin flavors blend perfectly, making a treat everyone will love. Want a vegan option? Substitute the eggs with flaxseed meal or applesauce. Use dairy-free cream cheese for the filling. You can make these muffins low-carb or keto-friendly too. Swap out the flour for almond flour and use a sugar substitute. These changes keep the muffins tasty while meeting your diet needs. Toppings can take your muffins to the next level. A crumble topping adds a nice crunch. Mix some gluten-free oats, brown sugar, and butter for this. Drizzle a glaze or frosting on top for a sweet touch. A simple icing made from powdered sugar and almond milk works great. These toppings can make your muffins even more special and fun to eat. You can find the full recipe in the main article to try these variations and make your own perfect muffins! To keep your gluten-free pumpkin cream cheese muffins fresh, let them cool completely. This step is key. Once they cool, wrap each muffin in plastic wrap. This keeps them moist and tasty. Use an airtight container to store them. A glass container works well, too. You can freeze these muffins for later. Place the wrapped muffins in a freezer-safe bag. Make sure to squeeze out any air to avoid freezer burn. When you're ready to enjoy, just take out a muffin. Let it thaw in the fridge overnight. For a quick option, you can use the microwave. Heat it for about 20-30 seconds until warm. These muffins last for about 3 days at room temperature. Keep them in a cool, dry place. If you notice any mold or an odd smell, it's time to toss them. Always trust your senses. Fresh muffins should smell sweet and spicy, just like fall! Yes, you can easily make these muffins dairy-free. For the cream cheese, use a dairy-free cream cheese alternative. Brands like Kite Hill or Tofutti work well. They provide a similar taste and texture without the dairy. To help your gluten-free muffins rise, use fresh gluten-free baking powder. Make sure it is not expired. You can also add a bit of baking soda to boost the rise. Always mix the dry ingredients well to distribute the leavening agents evenly. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both options add moisture. However, they will change the flavor and texture slightly. Applesauce gives a sweeter taste, while bananas add a hint of fruitiness. Yes, you can double the recipe with ease. When you double it, keep an eye on the baking time. Larger batches might need a few extra minutes. Store any extras in an airtight container or freeze them for later. This blog post shared key steps for making delicious gluten-free pumpkin cream cheese muffins. We covered ingredients, baking tips, and how to store your muffins after baking. You can adjust the recipe for different diets, like vegan or low-carb. Remember, you can play with flavors and toppings to make these muffins your own. Enjoy the process and happy baking!$

Gluten-Free Pumpkin Cream Cheese Muffins

Indulge in these delicious gluten-free pumpkin cream cheese muffins that are perfect for fall! With warm spices and a creamy center, they're sure to be a hit at any gathering. Easy to make and full of flavor, these muffins are a delightful treat for anyone, gluten-free or not. Ready to impress your taste buds?

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Ingredients

1 cup gluten-free all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2 teaspoon salt

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

2 tablespoons maple syrup (for filling)

Optional: Pumpkin seeds or pecans for topping

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

In another bowl, mix the brown sugar, granulated sugar, applesauce, pumpkin puree, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix the batter.

In a separate small bowl, blend the softened cream cheese and maple syrup until smooth and creamy.

Fill each muffin cup about halfway with the pumpkin batter, then add a teaspoon of the cream cheese mixture in the center, and top with more pumpkin batter until the cup is nearly full.

If desired, sprinkle pumpkin seeds or chopped pecans on top of each muffin for a crunchy texture.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins