Gluten Free Pumpkin Cream Cheese Swirl Muffins (Almond Flour)
Gluten-free Pumpkin Cream Cheese Muffins are moist, delicious, and perfectly spiced! A delicious gluten-free recipe that everyone will enjoy!
Servings: 16 servings
Ingredients
Batter
- 3 cups almond flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup packed brown sugar or coconut brown sugar
- ¾ cup honey or maple syrup
- 1 15 oz can pumpkin purée
- 2 eggs
- ½ cup coconut oil or vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- 8 oz. cream cheese
- 1 tablespoon maple syrup or sugar-free
- ½ tablespoon vanilla extract
Instructions
- Preheat the oven at 375°F.
- In a bowl, combine the dry ingredients: almond flour, pumpkin spice, baking soda, and salt.
- then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract.
- Mix until very well combined.In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract. Scoop about 1/4 cup batter into oil sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.
- Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about 1/2 tablespoon cream cheese frosting. Using a toothpick, gently swirl around.
- Bake for 25-28 minutes. If using regular sized cupcakes and not the large ones like I did, they “may” need less time in the oven about 22-24 minutes.
Notes
Helpful Tips:
- Spray the liners before you put the batter so your muffins don't stick.
- Smooth the muffin batter with a spatula to have a nice shape.
- Let your muffins rest between 10-15 minutes before indulging.
- Adding a little something special to the top, such as chopped pepitas (shelled pumpkin seeds) or chopped pecans, is a great way to give these muffins a little crunch.
- Another important tip is that lightly warming the cream cheese before adding it to the batter makes it much easier to swirl into the batter, resulting in the most beautiful muffins.
- Use canned pumpkin (often labeled pure pumpkin puree) for this recipe, which contains only pumpkin. Pumpkin pie filling is a different ingredient that includes sweetener and spices.
- Make your own homemade pumpkin spice if you don't have any on hand!
- Flour: You can use all purpose flour to make these delectable muffins. The ratio is 1:1 flour to oat flour. (Tap here for the origianl flour recipe)
- Honey: You can also use honey instead of sugar free maple syrup.
- Sugar: If you don't want to use sugar-free sugar, you can use white sugar.