Gluten-Free Pumpkin Muffins

Name: Gluten-Free Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 5 tablespoons unsalted butter, (melted); ⅔ cup gluten free all purpose flour, ((I use and recommend Cup 4 Cup)); 3 tablespoons brown sugar; 3 tablespoons sugar; ½ teaspoon cinnamon; 1 cup canned pumpkin puree; ¾ teaspoons cinnamon; ½ teaspoon salt; ⅛ teaspoon ground nutmeg; pinch teaspoon ground cloves; ½ cup sugar; ½ cup brown sugar; 2 ounces cream cheese, (softened and chopped into pieces); 2 eggs; 1 teaspoons vanilla extract; ¼ cup vegetable oil; 2 tablespoons milk or non-dairy milk; 1 ¼ cups gluten free all purpose flour ((I use and recommend Cup 4 Cup)); ¾ teaspoons baking powder; ¼ teaspoon baking soda; 2 ounces cream cheese, (softened ); 1 tablespoon unsalted butter, (softened); ¾ cup powdered sugar; ¼ cup milk or non-dairy milk; ½ teaspoon vanilla extract

10 steps

Prep:15minCook:20min

The best gluten-free pumpkin muffins with cream cheese glaze and crumb topping rival any recipe out there! Banish dense and heavy and sink your teeth into these light and fluffy pumpkin muffins!

Updated at: Wed, 06 Sep 2023 20:55:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories328.8 kcal (16%)

Total Fat16.5 g (24%)

Carbs47.7 g (18%)

Sugars29.9 g (33%)

Protein2.7 g (5%)

Sodium191.7 mg (10%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a small bowl place all the crumb topping ingredients. Use a small spoon to combine thoroughly. Set aside.

Step 2

Preheat oven to 375°F. Liberally grease a muffin pan or use paper liners. Set aside.

Step 3

In a medium saucepan (all the ingredients will be added to the saucepan, so make sure it is big enough) combine the canned pumpkin, cinnamon, salt, nutmeg, and cloves. Cook and stir over medium heat for 5-6 minutes. The mixture will reduce as the liquid from the pumpkin evaporates.

Step 4

Remove from heat and add sugar, brown sugar, and cream cheese. Whisk vigorously until cream cheese melts and smoothly combines in the mixture.

Step 5

Add eggs, vanilla, milk, and oil. Whisk to combine.

Step 6

To the pumpkin mixture add flour, baking powder, and baking soda. Stir until well combined and no flour pockets remain.

Step 7

Divide batter between the 12 muffin tins about 2/3 full and smooth tops. Sprinkle on crumb topping and press firmly down on top so topping sticks to muffin tops. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes before lifting out of pan to cool completely on wire rack.

Step 8

While muffins are cooling, prepare glaze. Place all the cream cheese glaze ingredients in a medium bowl and use a hand mixer to blend on low speed.

Step 9

Once the ingredients are combined, increase speed to medium high and beat until glaze is very smooth. It should be a pourable consistency. Add additional milk or powdered sugar to thin or thicken. Place a large sheet of waxed paper under cooling rack to catch drips then use a small spoon to drizzle over crumb topping.

Step 10

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

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