Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins

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taste + texture

if fall had a flavor, it would be these pumpkin cream cheese streusel muffins.

they’re everything you want in a cozy treat — fluffy, warmly spiced pumpkin muffins with a cheesecake-like dollop of cream cheese on top and a buttery cinnamon streusel that gives the perfect crunch.

the taste is the best of both worlds: sweet and warmly spiced like a classic pumpkin muffin, but with that tangy, creamy contrast from the cream cheese that makes each bite extra indulgent.

the streusel adds a nutty, spiced crunch that balances the softness of the muffin.

why the flours matter

the texture is moist and tender but still light and fluffy, which can sometimes be tricky with gluten-free baking.

that’s where the flours come in. gluten-free 1:1 flour is the foundation — it already contains xanthan gum, which mimics the elasticity of gluten and helps the muffins rise and hold their shape.

almond flour adds extra moisture and fat, keeping the muffins from drying out and giving them that delicate, bakery-style crumb.

together, the two create muffins that are fluffy, not dense, with just the right amount of structure to hold the cream cheese and streusel.

substitution options

if you don’t have greek yogurt, you can use thick dairy-free yogurt, which keeps the muffins soft (we recommend cocojune).

avocado oil or melted coconut oil both work here, and each brings its own touch — avocado oil is neutral while coconut oil adds a subtle richness.

for sweetener, maple syrup gives a lovely fall flavor, but honey could also work if that’s what you have on hand.

for substitutions (excluding flour), you can:

• swap the greek yogurt for thick dairy-free yogurt
• use honey instead of maple syrup for a different natural sweetness
• choose avocado oil or melted coconut oil depending on what you prefer
• add chopped nuts or pumpkin seeds on top of the streusel if you want more crunch

tips + tricks for perfect muffins

• make sure your eggs and yogurt are at room temperature so the batter mixes smoothly.
• don’t overmix the batter — fold just until the dry and wet ingredients are combined for the fluffiest muffins.
• when adding the cream cheese dollop, place it gently in the center so it stays visible on top after baking.
• if your streusel looks too dry, add a touch more melted butter or coconut oil until it clumps together into pea-sized crumbs.
• bake in the center of the oven and don’t open the oven door too early — this helps the muffins rise evenly.

storage

because of the cream cheese filling, these muffins should be stored in the refrigerator.

let them cool completely before transferring to an airtight container.

they’ll last about 4 days chilled. you can bring them to room temperature before serving, or warm them slightly in the oven or microwave. they also freeze beautifully — just wrap each muffin individually, freeze, and thaw overnight in the fridge when you’re ready to enjoy.

final thoughts

these pumpkin cream cheese streusel muffins are bakery-worthy but made right at home. they’re the perfect cozy fall bake, whether you’re enjoying one with your morning coffee, sharing them with friends, or serving them as dessert.

fluffy, creamy, and just the right amount of sweet, these muffins will be your go-to pumpkin treat all season long.

if you love Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins, then try these other recipes from upbeetandkaleingitblog!

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