Go Back

Pumpkin Cream Cheese Muffins


  • 2 cup gluten free flour blend (I used Compliments gluten free flour blend available at Sobeys and Safeway but Bobs Red Mills 1 to 1 gluten free blend would work great too)
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup softened butter (or use Earth Balance vegan “butter”)
  • 1/2 cup canned pumpkin purée
  • 1 tsp vanilla
  • 1 cup buttermilk (or use 1 cup goat milk with 1 Tbsp apple cider vinegar)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup rolled oats (I used Only Oats non-contaminated oats)
  • 1/4 cup raw pecans or almonds, chopped
  • 1 pkg (8 oz) cream cheese, softened (or use Daiya dairy free cream cheese)
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tbsp gluten free flour blend (I used Compliments gluten free flour blend available atSobeys or Safeway or you can use Bobs Red Mills 1 to 1 gluten free flour blend)
  • 1/4 cup brown sugar
  • 2 tbsp rolled oats (I used Only Oats)
  • 2 tsp gluten free flour blend
  • 1 tbsp chopped pecans
  • 1 tbsp chopped walnuts
  • 1/2 tsp cinnamon
  • 2-3 tbsp melted butter (or use Earth Balance vegan “butter”)


  • Preheat oven to 350 degrees.
  • Line 12-15 muffin cups.

For the cream cheese filling:

  • In a medium bowl add cream cheese, white sugar and egg and with a hand mixer beat until smooth. Add the gluten free flour and beat again.
  • Set aside.

For the streusel topping:

  • In a small bowl add all the ingredients and mix well with a spoon.
  • Set aside.

For the muffin batter:

  • In a stand mixer add the softened butter and the sugars and mix well.
  • Add the pumpkin puree, vanilla and eggs and beat until smooth.
  • Scraping sides of bowl to incorporate all.
  • In a small bowl whisk the gluten free flour, spices, baking soda, baking powder, salt, oats and nuts.
  • Alternately add the dry ingredients with the buttermilk and mix on medium speed until well blended.
  • Fill lined muffin cups 1/3 full with the muffin batter.
  • Drop 2 Tbsp of cream cheese filing into centre of batter.
  • Top with remaining batter. (I like to fill the muffins 3/4 full)Top each muffin with a streusel topping (about 2 Tbsp each).Bake in oven for 20-25 minutes until toothpick inserted into muffin comes out clean.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!