Gluten-Free Pumpkin Muffins with Maple Cream Cheese Center
Tender almond flour muffins filled with warm pumpkin spice and a surprise pocket of maple-sweetened cream cheese. The combination of earthy pumpkin and rich maple creates a perfectly balanced autumn treat that's naturally gluten-free and grain-free. These muffins work beautifully for breakfast, afternoon snacks, or holiday gatherings. The cream cheese center adds luxurious richness while pumpkin seeds provide a delightful crunch on top.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Prepare nine muffin cups by lining with liners or coating with spray
- 3
Combine cream cheese and maple syrup in a small bowl and mix well
- 4
Combine egg and pumpkin in a medium bowl and mix well
- 5
Combine almond flour, baking soda, and salt in a medium bowl and mix well
- 6
Add almond meal mixture to egg mixture and mix until just blended
- 7
Spoon batter into each prepared muffin cup, filling a little less than half full
- 8
Spoon about 1 heaping teaspoon cream cheese mixture into the center of each muffin
- 9
Evenly fill muffin cups three-quarters full with remaining batter
- 10
Sprinkle muffins evenly with pumpkin seeds
- 11
Bake 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean
- 12
Transfer muffins to rack and cool
Tips
Don't overmix the batter to keep muffins tender and avoid tough texture
Fill cups in two stages to ensure the cream cheese stays centered and doesn't sink
Let muffins cool completely before removing from pan to prevent the cream cheese filling from leaking out
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for 1 week
Batter can be prepared 1 day ahead and refrigerated; bring to room temperature before baking
Best served warm or at room temperature
Common Mistakes
Don't overfill cups to avoid overflow and uneven baking
Use room temperature cream cheese to avoid lumps in the filling
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the cream cheese filling?
Yes, simply omit the cream cheese mixture and fill muffin cups three-quarters full with batter. Reduce baking time by 2-3 minutes.
What if I don't have almond flour?
You can substitute with oat flour or gluten-free flour blend at a 1:1 ratio, though texture will be slightly different.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or refrigerate for 1 week. They can also be frozen for up to 3 months.