Ultra Moist!

Gluten-Free 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

Ingredients Needed:

Pumpkin Puree | Nutmeg Cinnamon | Cloves Brown Sugar | Sugar Cream Cheese | Eggs Vanilla Extract | Milk Baking Powder  Baking Soda  Powdered Sugar GF All Purpose Flour

Combine the crumb ingredients in a small bowl - GF flour, brown sugar, cinnamon, butter.

Let's Make It!

In a medium saucepan cook the pumpkin puree, cinnamon, salt, nutmeg, and cloves. Whisk in cream cheese and brown sugar.

Remove the pumpkin mixture from heat and mix in the remaining muffin ingredients - eggs, oil, milk, and dry ingredients.

Evenly distribute the batter in a muffin pan and top with the topping and then bake

Mix together the glaze ingredients. Once muffins are done, drizzle the glaze on top before serving.

How Should I Store Leftovers?

You should store any leftovers in a single layer in an airtight container up to 2 days at room temperature.

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