Never-Dense Gluten-Free Pumpkin Muffins

Dense, gummy gluten-free muffins are the worst, but my GF pumpkin muffins recipe fixes that for good. Adding cream cheese into the batter keeps them extra moist, without without the need for excess oil. Cooking down the canned pumpkin puree draws out excess moisture so a light, fluffy texture shines through. It's all finished with a crumb topping and cream cheese glaze for epic bakery-style vibes.

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

Gluten Free Pumpkin Muffins

1 cup (244 g) canned pumpkin puree Libby's brand preferred
¾ teaspoons cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
pinch teaspoon ground cloves
½ cup (100 g) sugar
½ cup (117 g) packed brown sugar
2 ounces (56 g) cream cheese softened and chopped into pieces
2 large eggs
1 teaspoons vanilla extract
¼ cup (55 g) oil any preferred
2 tablespoons (31 g) milk or non-dairy milk
1 ¼ cups (193 g) gluten free all purpose flour (I use and recommend Cup4Cup brand)
¾ teaspoons baking powder
¼ teaspoon baking soda

Crumb Topping

½ cup (78 g) gluten free all purpose flour (I use and recommend Cup4Cup brand)
⅓ cup (74 g) packed brown sugar
½ teaspoon cinnamon
3 tablespoons (42 g) unsalted butter melted
1 egg yolk

Cream Cheese Glaze

2 ounces (56 g) cream cheese softened
1 tablespoon unsalted butter softened
¾ cup (90 g) powdered sugar
¼ cup (61 g) milk or non-dairy milk
½ teaspoon vanilla extract

Instructions

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.
1 cup canned pumpkin puree, ¾ teaspoons cinnamon, ½ teaspoon salt, ⅛ teaspoon ground nutmeg, pinch teaspoon ground cloves
Remove from heat and add sugar, brown sugar, and cream cheese. Whisk vigorously until cream cheese melts and smoothly combines in the mixture.
½ cup sugar, ½ cup packed brown sugar, 2 ounces cream cheese
Add eggs, vanilla, milk, and oil. Whisk to combine.
2 large eggs, 1 teaspoons vanilla extract, ¼ cup oil, 2 tablespoons milk or non-dairy milk
To the pumpkin mixture add flour, baking powder, and baking soda. Stir until well combined and no flour pockets remain.
1 ¼ cups gluten free all purpose flour, ¾ teaspoons baking powder, ¼ teaspoon baking soda
Divide batter between the 12 muffin tins about ⅔ full and smooth tops. Set aside so the GF starches soften and hydrate while the crumb topping is prepared.
For the crumb topping, in a medium bowl combine the flour, brown sugar, and cinnamon. Stir in the melted butter and egg yolk until well combined.
½ cup gluten free all purpose flour, ⅓ cup packed brown sugar, ½ teaspoon cinnamon, 3 tablespoons unsalted butter, 1 egg yolk
Break off chunks of crumb topping until evenly divided on top, pressing down slightly. 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.
2 ounces cream cheese, 1 tablespoon unsalted butter, ¾ cup powdered sugar, ¼ cup milk or non-dairy milk, ½ teaspoon vanilla extract
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.

Notes

Suggested Mix-Ins

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.

Dairy-Free Adaptation

For the milk and cream cheese, swap out with your favorite non-dairy substitutes. For the topping, either use a simple cinnamon sugar mixture or omit it entirely. Alternatively use melted coconut oil or vegan butter stick in place of the butter for the crumb topping.

Storing and Freezing

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.

Adapted from Gluten Free Pumpkin Bread

Nutrition