Pumpkin Muffins


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!"

– Mamagourmand


Butter | GF Flour Brown Sugar | Sugar Cinnamon | Pumpkin Puree Nutmeg | Cloves Crean Cheese | Eggs Vanilla Extract | Milk Baking Powder Baking Soda

In a small bowl, combine all of the streusel topping ingredients.

Let's Make It!

In a large saucepan, cook the pumpkin puree with spices until the moisture has reduced and mixture is reduced. Add in the cream cheese and brown sugar.

Remove from heat and whisk in the eggs, vanilla, milk and oil.

Combine in the remaining dry ingredients until well mixed.

Evenly divide the batter in a prepped muffin tin and top with streusel. Bake and then top with glaze.

How Should I Store Leftovers?

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.

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