Gluten-Free Cream Cheese Pumpkin Streusel Muffins

Seven streusel-topped muffins with a single white chocolate chip in the center, arranged on a black plate with cinnamon sticks tied in burlap.

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These gluten-free cream cheese pumpkin streusel muffins are soft, moist, and filled with creamy cheesecake filling, warm pumpkin pie spices, and a buttery brown sugar streusel topping. An easy fall dessert recipe that's perfect for breakfast, afternoon coffee, or a sweet autumn snack.

Prep Time25

Cook Time22

Total Time47

Course: Dessert

Cuisine: Amercian

Keyword: Gluten-Free Cream Cheese Pumpkin Streusel Muffins

Servings:

Calories: 299kcal

Equipment

Ingredients

Muffin butter

3 1/2 cup Gluten-free flour with Xantam gum
1/2 cup Arrowroot powder
1 tbsp Baking powder
1 tsp Baking soda
1 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Ground ginger
4 Eggs large
1 cup Avocado oil
1 1/3 cup Coconut sugar or brown sugar
2 cups Pumpkin purre entire can
3/4 cup Milk non-dairy or dairy
2 tbsp Vanilla extract
2 tsp Cinnamon
1/2 tsp All spice ground

Streusel Topping (Double Batch)

1 cup Gluten-free flour
1/2 cup Brown sugar light
1 tsp Cinnamon
1 stick Butter cold, cubed

Cream Cheese Filling (Double Batch)

6 oz Cream cheese softened
4 tbsp Allulosse or sugar
1 tbsp Vanilla extract
1/4 cup Heavy whipping cream

Instructions

Preheat oven to 350°F (175°C). Line 2 standard muffin pans (24 cups) with paper liners.
2. Streusel: Combine dry ingredients. Cut in cold butter until crumbly. Refrigerate.
3. Batter: Whisk dry ingredients in one bowl. In another, whisk eggs, oil, and sugars. Stir in pumpkin, milk, and vanilla. Gently fold in dry ingredients until just combined.
4. Assemble: Fill muffin cups ¾ full. Top generously with streusel, pressing slightly.
5. Bake 18–22 minutes or until a toothpick comes out clean.
6. Cool completely.
7. Filling: Beat cream cheese, sugar, and vanilla. Add in whipping cream and beat till combined and fluffy. Pipe into muffins using a round tip from the top or bottom, or swirl on top.

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