Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins will amaze your tastebuds and your guests!! They taste fantastic, are gluten free and are so easy to make!

Course Desserts

Cuisine American

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings servings

Calories 206

Author Jessica Hylton

Ingredients

Pumpkin Muffins

10 ounces roughly 1 ¾ cups 2 ½ tablespoons all purpose gluten free baking flour - I used Bob's Red Mill that I found at Walmart
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 cup 224g pumpkin puree*
1 cup 175g brown or cane or coconut sugar
⅓ cup 74g coconut oil OR vegan butter
1/2 cup 120mL almond milk
2 teaspoons vanilla extract

Cream Cheese Swirl

4 oz./113g ½ cup vegan cream cheese, at room temperature
1 ½ tablespoons unrefined brown or cane sugar
1 teaspoon pumpkin pie spice
¼ teaspoon pure vanilla extract
1 egg yolk substitute - I use Bob's Red Mill Egg Replacer that I found at Walmart

Instructions

Pumpkin Muffins

Preheat oven to 425°F/220°C. Grease a muffin pan with vegan butter or oil and set aside.
In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
In a standing mixer or another bowl, mix the sugar, pumpkin puree, and coconut oil until partially mix/whisk for about 1 minute. Add in the almond milk and vanilla extract and combine for another minute.
Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix or over whisk - up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

Cream Cheese Swirl

Mix all of the ingredients for the cream cheese swirl together until completely smooth.

Putting it all Together

Scoop ¼ cup into each muffin cup, then distribute the left over batter equally. Dollop a little less than tablespoon of the swirl onto each muffin. Using a knife or a toothpick, swirl until completely swirled in.
Bake for 5 minutes at 425°F/220°C, then at 15 minutes for 375°F/190°C. Don't remove them from the oven, just lower the temperature. The muffins are finished when a knife or tester comes out clean. Allow to cool for about 5 minutes in the muffin pan, then remove onto a cooling rack to cool completely. Enjoy friends!

Notes

Notes

1) I 100% recommend getting a kitchen scale (which you can purchase at Walmart) since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in dry muffins, or too little, resulting in muffins that doesn’t bake up enough. I used their Mainstays Digital Bamboo Scale.

2) Please ensure that your gluten free baking mix has xanthan gum in it, else the muffins will be crumbly!

3) I would recommend unrefined brown sugar or cane sugar here. Coconut sugar is great but I found that it coloured the cream cheese swirl too darkly, and the coconut flavour was a lot in both the muffins and swirl. If you want that though – you can definitely use that!

4) Here are instructions on how to make homemade pumpkin puree! You’ll need 1 small sugar or pie pumpkin for this recipe. Set your oven to preheat at 350. Cut your pumpkin in half. Scoop out the insides of the pumpkin (the seeds and stringiness). Cut into manageable sizes and lay on a baking tray. Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)When finished baking, peel the skin (it should come right off). Put the pumpkin into a food processor and blend until it’s smooth. Store in your fridge in a container until needed. You can store the excess pumpkin purée into plastic zip bags and place them in the freezer laid flat.

Nutrition