The best gluten-free pumpkin muffins with cream cheese glaze and crumb topping rival any recipe out there! Banish dense and heavy and sink your teeth into these light and fluffy pumpkin muffins!
Gluten-Free Pumpkin muffins
This recipe for Gluten-Free Pumpkin Muffins has an ultra moist texture from the cream cheese, with a pumpkin spice flavor that shines through. It uses an easy kitchen hack to keep the crumb light and fluffy, instead of dense and gummy.
By cooking down the pumpkin first, excess moisture is drawn out, but leaves behind an intense pumpkin flavor. This technique works especially well with gluten-free flour, since it has a harder time absorbing excess moisture.
Make these easy gluten-free pumpkin muffins to impress overnight guests, for a holiday brunch, or freeze to have on hand for busy weekday mornings. Just like another fall favorite –gluten-free cranberry muffins -they are guaranteed to be enjoyed by all!
Ingredients Notes
- Canned Pumpkin Puree – Since this recipe uses only half the can, freeze the rest for later use, or make one loaf of gluten-free pumpkin bread or oat flour pumpkin muffins!
- Spices – Cinnamon, ground cloves, and nutmeg. If you would like to substitute pumpkin pie spice, use one teaspoon
- Sugars – A combination of light and brown sugar
- Oil – I use canola oil, but any preferred oil may be used
- Milk – Regular, buttermilk, or dairy-free
- Cream Cheese – regular, light, or dairy-free
- Gluten-Free Flour – I use and recommend Cup 4 Cup brand.
How To Make Gluten-free pumpkin muffins
Typically recipes for pumpkin muffins call for adding the canned pumpkin with the other liquid ingredients, but this gluten-free recipe approaches it differently to achieve an ultra fluffy, yet moist texture. The canned pumpkin puree is cooked down on the stove before adding to the other ingredients.
The reason for doing this evaporates some of the moisture from the pumpkin, which has a harder time being absorbed in gluten free flour starches. It also concentrates the pumpkin flavor while yielding a light, bakery-style crumb instead of dense and heavy, like other pumpkin muffins.
- Begin by making the streusel topping. In a small bowl place place butter, brown sugar, sugar, flour, and cinnamon. Use a spoon to combine thoroughly and set aside.
- Use a medium saucepan to cook 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.
- Remove the pumpkin mixture from the heat and add sugar, brown sugar, and cream cheese. Whisk vigorously until cream cheese melts and smoothly combines in mixture.
- Add eggs, vanilla, milk and oil. Whisk to combine.
- To the pumpkin mixture add flour, baking powder, and baking soda. Stir until well combined. Divide batter between the muffin tins. Sprinkle streusel crumb topping on, and press down to adhere topping.
- Bake for at 375°F for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.
Crumb Topping
Crunchy cinnamon sugar bursts floating on top compliment the fluffy texture perfectly! Mix together the melted butter, flour, sugars, and cinnamon before beginning the pumpkin muffin batter so you are ready to sprinkle it on after the batter has been divided between muffin tins.
To make the crumb topping dairy-free, use vegan butter or substitute melted coconut oil. It may give a slight coconut taste, but will still compliment the pumpkin flavor.
Cream cheese glaze
Another level of texture, flavor, and overall goodness comes from the layer of cream cheese glaze. Since the muffins only use 2 ounces of cream cheese, utilize some of the remaining with this easy glaze.
Mix together softened cream cheese, butter, powdered sugar, milk, and vanilla extract. The frosting will be thicker than traditional glaze, due to the cream cheese, but can be thinned out with additional milk if desired.
frequently asked questions:
The cream cheese glaze does not harden like regular powdered sugar glazes, so you’ll need to take some extra precautions when storing and freezing to keep the keep the tops from sticking.
Store in a single layer in an airtight container up to 2 days at room temperature. Gluten free baked goods do not have the shelf life like regular ones, so I usually freeze leftovers right away.
After the muffins have completely cooled place a square of waxed paper loosely on top of the glaze, wrap the muffins individually in plastic wrap and store in a single layer in a ziplock freezer bag or airtight container. Freeze up to 3 months.
Yes. Instead of using ground cinnamon, cloves, and nutmeg, substitute one teaspoon of pumpkin pie spice.
I’ve also been partial to Cup 4 Cup because the taste mimics traditional flour the most. However, I really wanted to know if it truly won out over King Arthur, Bob’s Red Mill, and other popular brands.
Therefore, I did blind taste tests and baking experiments using unbiased participants. You check out the results on my Best Gluten-Free Flour Guide. Spoiler alert – Cup 4 Cup gluten free flour is the best, but a great runner up is King Arthur Measure-for-Measure GF flour.
No. This recipe was developed and tested with gluten free all purpose flour. If you are looking for a muffin using almond flour try Almond Flour Banana Muffins or Almond Flour Oatmeal Muffins.
Yes, with some easy modifications. Since the batter uses oil instead of butter, they’re easily transformable into a gluten-free and dairy-free recipe. For the milk and cream cheese, simply swap out with your favorite non-dairy substitutes.
For the topping, either use a cinnamon sugar mixture, like the topping on Zucchini Blueberry Bread, or omit it entirely. Alternatively use melted coconut oil or vegan butter stick in place of the butter for the crumb topping.
Some easy modifications with transform these muffins into a healthy recipe! Omitting the crumb and cream cheese topping will save 138 calories from each muffin serving.
You may also replace the oil with an equal amount of applesauce or use light cream cheese in place of the regular.
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step-by-step web story instructions for this recipe!
Pumpkin muffin additions / modifications
Transform these muffins by your own by adding your favorite mix-ins! Enjoy gluten-free Pumpkin Chocolate Chip Muffins, Pumpkin Nut Muffins, and many more varieties with this recipe!
Add up to 1 cup nuts (walnuts, pecans, or almonds), chocolate chips, coconut, dried cranberries, raisins, or chopped dates after all the other ingredients have been added to the batter.
More gluten-free breakfast ideas
- Sausage Muffins with Cheese
- Gluten-Free Waffles
- Sausage Breakfast Casserole
- Moist Gluten-Free Coffee Cake
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Gluten-Free Pumpkin Muffins
Ingredients
Crumb Topping
- 5 tablespoons unsalted butter, melted
- ⅔ cup gluten free all purpose flour, (I use and recommend Cup 4 Cup)
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
Gluten Free Pumpkin Muffins
- 1 cup canned pumpkin puree
- ¾ teaspoons cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- pinch teaspoon ground cloves
- ½ cup sugar
- ½ cup brown sugar
- 2 ounces cream cheese, softened and chopped into pieces
- 2 eggs
- 1 teaspoons vanilla extract
- ¼ cup vegetable oil
- 2 tablespoons milk or non-dairy milk
- 1 ¼ cups gluten free all purpose flour (I use and recommend Cup 4 Cup)
- ¾ teaspoons baking powder
- ¼ teaspoon baking soda
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- ¾ cup powdered sugar
- ¼ cup milk or non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- In a small bowl place all the crumb topping ingredients. Use a small spoon to combine thoroughly. Set aside.
- Preheat oven to 375°F. Liberally grease a muffin pan or use paper liners. Set aside.
- 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.
- Remove from heat and add sugar, brown sugar, and cream cheese. Whisk vigorously until cream cheese melts and smoothly combines in the mixture.
- Add eggs, vanilla, milk, and oil. Whisk to combine.
- To the pumpkin mixture add flour, baking powder, and baking soda. Stir until well combined and no flour pockets remain.
- 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.
- 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.
- 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Pumpkin muffin additions
Transform these muffins by your own by adding your favorite mix-ins! Enjoy gluten free Pumpkin Chocolate Chip Muffins, Pumpkin Nut Muffins, and many more varieties with this recipe! Add up to 1 cup nuts (walnuts, pecans, or almonds), chocolate chips, coconut, dried cranberries, raisins, or chopped dates after all the other ingredients have been added to the batter.Storing / freezing instructions
The cream cheese glaze does not harden like regular powdered sugar glazes, so you’ll need to take some extra precautions when storing and freezing to keep the keep the tops from sticking. Store in a single layer in an airtight container up to 2 days at room temperature. Gluten free baked goods do not have the shelf life like regular ones, so I usually freeze leftovers right away. After the muffins have completely cooled place a square of waxed paper loosely on top of the glaze, wrap the muffins individually in plastic wrap and store in a single layer in a ziplock freezer bag or airtight container. Freeze up to 3 months.Substituting pumpkin pie spice?
Instead of using ground cinnamon, cloves, and nutmeg, substitute one teaspoon of pumpkin pie spice.Dairy-Free adaptation
Since the batter uses oil instead of butter, they’re easily transformable into a gluten free and dairy free recipe. For the milk and cream cheese, simply swap out with your favorite non-dairy substitutes. For the topping, either use a simple cinnamon sugar mixture, like the topping on Zucchini Blueberry Bread, or omit it entirely. Alternatively use melted coconut oil or vegan butter stick in place of the butter for the crumb topping. Adapted from Gluten Free Pumpkin Bread and America’s Test KitchenNutrition
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Devri says
Amazing! Hard to believe they are gluten and dairy free and taste so yummy! I doubled the recipe and everyone loved them!
Melissa Erdelac says
Thanks for sharing, Devri. I really appreciate you taking the time!
Best,
Melissa
Anonymous says
I followed this recipe to the tee with homemade pumpkin puree that had been frozen. Just thawed pumpkin and put paper towel on top to soak up a little of the watery liquid on top. They turned out delicious!!!!
Melissa says
Thanks for sharing! Glad to hear they work well with homemade pumpkin puree as well. Thanks for the trick about the paper towel!
Best,
Melissa
Patty says
I’m assuming your can use fresh pumpkin in lieu of canned?
Melissa says
Hi Patty,
I haven’t tested the recipe with fresh, but I don’t see why it would be a problem! It might contain slightly more moisture, so you may have to cook it an additional minute or two on the stove. Enjoy!
Best,
Melissa