Gluten-free Pumpkin Muffins

September 23, 2020For The Love of Food

Prep time: 20 minutes

Cook time: 20 minutes

Serves:

Calories: 311

fall

Fall is officially here! It doesn’t feel much like it here in Florida, but I’m used to that. I lived in Charlotte for a few years and was lucky enough to experience the changing of seasons.

Everyone says fall is their favorite, and I am right up there with them; what’s not to love about cooler weather, scarves, pumpkin, and apple-flavored treats!

Inspired by Starbucks pumpkin cream cheese muffins, I wanted to make at home gluten and dairy-free pumpkin muffins. I still struggle with baking gluten-free—the consistency of some gluten-free flours just arent the same. So I used one of my favorite brands to help me out! Simple Mills makes an array of gluten, soy, grain, and dairy-free box mixes as well as crackers and cookies.

I bought a box of their gluten-free pumpkin muffin & bread mix.
Pumpkin mix 1

All you need to add are eggs, water, and oil, just like a regular box mix.

Gf mix 2

Gf mix 3

I wanted to do a dairy-free cream cheese filling for the muffins. I like kite hill dairy-free plain cream cheese. It’s made out of almond milk and is very similar to regular cream cheese. I added some pumpkin pie spice and a splash of coconut milk. I also used swerve confectioners sugar to sweeten the filling.

Cream cheese

Swerve is a sugar replacement. I saw this a lot when I tried the Keto diet, but I never really tried it until now. Swerve contains no artificial ingredients, preservatives, or flavors. It’s zero-calorie, non-glycemic. It measures cup for cup for regular sugar. I picked up their brown sugar and confectioner’s sugar to try in this recipe.

Swerve

It tastes great and doesn’t have that “fake” sugar after taste.

I combined the brown sugar with some cassava flour, pumpkin pie spice, and ghee to create the brown sugar crumble for the top.

Sugar crumble 2
Sugar crumble

I scooped half the batter into the cupcake tins and then put in a dollop of the cream cheese filling. I covered the filling with more muffin batter. I topped them off with the crumble.

Muffin
Muffin
Muffins3

These bake for 20 minutes. Let me tell you, and they were so good! No grit. No funky after taste. The cream cheese filling was soft and gooey. The crumble tasted like fall. So many warm flavors that come together with the tangy filling.

These are what fall dreams are made of! Guilt-free, and 100% gluten-free.

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Gluten-free Pumpkin Muffins

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Calories 311

These are what fall dreams are made of! Guilt-free, and 100% gluten-free. Easy to make and even easier to eat!

Ingredients

Muffins

  • 1 Box mix Simple Mills pumpkin muffin & bread
  • 2 Eggs
  • 1/2 Cup Water
  • 1/3 Cup Oil

Dairy-free cream cheese filling

  • 1/2 Cup Kite hill dairy free plain cream cheese
  • 1 Tbs Coconut milk
  • 1 Tsp Pumpkin pie spice
  • 3 Tbs Swerve confectioner’s sugar

Brown sugar crumble

  • 1/2 Cup Swerve brown sugar
  • 2/3 Cup Cassava flour
  • 1/3 Cup Ghee
  • 1 Tsp Pumpkin pie spice

Method

  • 1)

    Preheat the oven to 350.
    Blend all the ingredients for the cream cheese filling. Place in the freezer while making the muffin mix, so it firms up.

  • 2)

    Add all the ingredients of the muffin mix together in a bowl and use a hand mixer to combine.

  • 3)

    Add the ingredients for the crumble together in a small bowl. With a fork, mash everything together. It should start to form small crumbles.

  • 4)

    Line a muffin tin with liners. Fill the liners half way with mix. Take the cream cheese out of the freezer and scoop a small spoonful into each muffin. Fill with the rest of the muffin mix to top.

  • 5)

    Top each muffin with the crumble mixture—Bake for 20 minutes. Stick with a toothpick to ensure doneness.

Nutrition

Calories311
Fat24.1g
Saturated Fat1.7g
Carbohydrates17.6g
Sugar6.6g
Fiber2g
Protein8.6g
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