Pumpkin Cream Cheese Muffins


Yep – it’s pumpkin season!  These are gluten free (lot’s of people in the PacNW go gluten free and I am one of those that needs to).

First you need to cook the fresh, sweet, sugar pumpkin – click here for directions– and then you bake the muffins – 

Gluten Free Pumpkin Cream Cheese Muffins


2 cups gluten free baking flour  (Regular flour also works if you don’t need gluten free)
½ cup packed dark brown sugar
¼ cup raw sugar (turbinado)
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
1 Tablespoon chia seeds
1 Tablespoon melted butter
¼ cup oil
¼ cup milk
2 eggs
1 ½ cup mashed pumpkin (see below)


4 oz. light cream cheese
1 Tablespoon raw sugar

1/8 cup raw sugar
¼ cup chopped roasted hazelnuts

Preheat oven to 350 degrees

Mix all the dry ingredients together in a large bowl – make sure they are well blended. In a separate bowl mix all the wet ingredients, except the pumpkin. Add the wet ingredients to the dry and mix well. Add the pumpkin and again, mix well.


Lightly grease a muffin tin, then fill each cup with the batter.


Mix the cream cheese and sugar together. IMG_8263

Drop about ½ – 1 teaspoon of the mixture into the center of each muffin.


Mix the 1/8 cup of sugar with the nuts and sprinkle on the top of each muffin.


Bake for 35-40 minutes – insert a knife in the muffin; it will come out clean when the muffins are done.  Cool on a wire rack –


Makes 12 muffins that freeze quite well!


About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
This entry was posted in Simple Pleasures and tagged , , , , . Bookmark the permalink.

29 Responses to Pumpkin Cream Cheese Muffins

  1. Pingback: Tasty Tuesday's - 14 Pumpkin Favorites! - Savvy In The Kitchen

  2. This looks so delicious! Thank you for sharing this on Tasty Tuesdays! Your post will be featured next week, on Savvy In The Kitchen’s Pumpkin Favorites!

  3. Pingback: Easy Caramel Apple Crescent Rolls #MakersMixUp - Living La Vida Holoka

  4. Jessica says:

    Mmm! I love a good pumpkin muffin recipe! Especially when it includes cream cheese! Thanks so much for linking up with us this week for Maker’s Mix-Up!

  5. Angela says:

    These look wonderful! I love anything pumpkin!! I checked out a few of the ads you have posted too 🙂

  6. These look soo good! I love all things pumpkin!

  7. Hi Helen, What a beautiful muffin and the ingredients – pumpkin, cream cheese and hazelnuts – wow! Thanks for sharing this lovely recipe! Blessings, Janet

  8. Oh My Heart Helen…..These looks delicious and I am finding more recipes for going gluten free. I love to use turbino sugar, its adds a new flavor to baked recipes.

    Thanks for stopping by #OMHG, hope to see you next week!
    Pinned to shared!!
    Hope you have a great week!

  9. Carol says:

    I was looking for a pumpkin muffin recipe. These look great!

  10. Alison says:

    Ooh, these look really good. Fab that they can be frozen as wel. Have pinned for later.

  11. Pingback: Tasty Tuesdays: All You Need for Thanksgiving! #linky - Creative K Kids

  12. These look really good! Thanks for linking up to the Tasty Tuesdays Linky Party at Creative K Kids! I’ve pinned your post to the Tasty Tuesdays Pinterest Board

  13. Pingback: Wonderful Wednesdays Blog Hop, Week 95 #bloghop #linky - The Ultimate Linky

  14. Sinea Pies says:

    Wow they look good! I am pinning this for sure.
    Hey, will you stop by my Wonderful Wednesday Blog Hop this week on Ducks ‘n a Row to share it? Would love to have you come to our party.

  15. Molly says:

    Oh my these looks absolutely delicious


  16. Pingback: Weekends Are Fun Linky Party |

  17. perfect! Thank you for sharing at the Thursday Favorite Things blog hop xo

  18. Thank you for sharing your recipe, I am saving in my Gluten Free Recipe box to try later.

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