Gluten-Free Pumpkin Muffins

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

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

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