Gluten-Free Pumpkin Muffins with Cheesecake Filling are simply a step up from Gluten-Free Pumpkin Muffins with Maple Glaze!
Yes, I am a sinner!
Apparently, the Gluten-Free Pumpkin Muffins with Maple Glaze weren’t good enough and I had to make it EVEN better!
I mean, seriously! How better can they get?
Moist pumpkin muffins topped with cheesecake!?
Everybody who has tried these Gluten-Free Pumpkin Muffins with Cheesecake Filling LOVED them!
And, those peeps were not even gluten-free!
How did I make these Gluten-Free Pumpkin Muffins with Cheesecake Filling?
It was super easy, but a little time consuming.
First, I made the pumpkin muffin batter, then some cheesecake filling.
I scooped the batter into cupcake wrappers, made little nests and filled them with cheesecake filling.
I baked them for 30 minutes.
Gluten-Free Pumpkin Muffins with Cheesecake Filling are tempting straight out of the oven.
However, in my humble opinion, they are better cold.
Plus, they are DANGEROUS straight out of the oven! 😆
I found that out on my own tongue!
Apparently the cheesecake filling doesn’t cool as quick as the cake part! 😩
These Gluten-Free Pumpkin Muffins with Cheesecake Filling are simply addicting! Can’t have JUST one!
So, so moist and delicious!
They were a huge hit at a Halloween party!
My 8-year old daughter decorated them with candy corn. Aren’t they cute?
My husband calls these Gluten-Free Pumpkin Muffins with Cheesecake Filling ANYTIME muffins!
They are perfect for breakfast since, after all, they are muffins, but then the cheesecake makes them dessert as well…
You will be making them this coming weekend, aren’t you?
I thought so… 🙂
Eat Well, Spend Wisely!
- Dry Ingredients;
- 1 ½ cup Gluten-Free flour (recipe below)
- 1 cup Almond flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp ground allspice
- Wet Ingredients;
- 8 Tbsp (1stick) unsalted butter, softened
- 1 cup light brown sugar
- 4 large eggs
- 1 cup pumpkin puree
- ¼ cup plain yogurt
- 1 block (8 oz) cream cheese
- ½ cup white granulated sugar
- 1 egg yolk
- 1 Tbsp corn starch
- 1 tsp vanilla extract or vanilla sugar
- Whisk all dry ingredients together in a bowl, by hand.
- In a Kitchen Aid's mixer bowl, cream butter with sugar.
- Add eggs, one at a time.
- Add pumpkin puree, yogurt, milk and vanilla and mix until smooth.
- Add dry ingredients, one spoonful at at time. Scrape and re-mix.
- Cover bowl with plastic foil and let the batter rest at room temp for 30 minutes.
- Mix cheesecake topping ingredients together using a paddle attachment to a Kitchen Aid, starting with cream cheese, then sugar, then egg yolk, corn starch and vanilla.
- Preheat oven to 375 F.
- Spray 12-ct muffin pan OR 24-ct cupcake pan with cooking spray.
- Scoop out batter with ¼ cup ice cream scoop into prepared pan.
- Using a spoon, make little nests in each muffin.
- Fill each nest with cheesecake topping.
- Bake for 30 minutes, or until muffins are golden and toothpick inserted in the middle comes out clean.
- Take muffins out of oven, let them rest for about 5 minutes and then transfer them onto a cooling rack.