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Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins

Course Breakfast, Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 331kcal

Ingredients

  • Muffin Batter
  • - 1 3/4 cups gluten-free 1:1 baking flour with xanthan gum
  • - 1/4 cup almond flour
  • - 1 tsp baking soda
  • - 1/2 tsp baking powder
  • - 1/2 tsp salt
  • - 2–2 1/2 tsp pumpkin pie spice
  • - 2 large eggs room temperature
  • - 1 cup canned pumpkin purée
  • - 1/2 cup maple syrup
  • - 1/3 cup plain Greek yogurt or thick dairy-free yogurt
  • - 1/3 cup avocado oil or melted coconut oil
  • - 1 tsp vanilla extract
  • Cream Cheese Filling
  • - 8 oz cream cheese softened
  • - 1 1/2 tbsp maple syrup
  • - 1 tsp vanilla extract
  • - 1/2 tbsp cornstarch optional, helps filling set
  • Streusel Topping
  • - 1/2 cup gluten-free 1:1 baking flour
  • - 1/3 cup coconut sugar or brown sugar
  • - 1/2 tsp cinnamon
  • - 4 tbsp melted butter or coconut oil

Instructions

  • preheat oven to 350f and line a 12-cup muffin pan with paper liners.
  • make the streusel: mix flour, sugar, and cinnamon. stir in melted butter or coconut oil until crumbly. set aside.
  • make the cream cheese filling: in a bowl, beat softened cream cheese, maple syrup, vanilla, and cornstarch until smooth and creamy. set aside.
  • make the batter: in a large bowl, whisk together gluten-free flour, almond flour, baking soda, baking powder, salt, and pumpkin pie spice. in another bowl, whisk eggs, pumpkin, maple syrup, yogurt, oil, and vanilla until smooth. fold wet into dry until just combined.
  • assemble: fill each muffin liner about 3/4 full with batter. add a large spoonful (about 1 tbsp) of cream cheese filling on top of each muffin. sprinkle generously with streusel.
  • bake 25 minutes, until muffins are set and a toothpick inserted into the muffin (not cream cheese) comes out clean.
  • cool in the pan for 5–10 minutes, then transfer to a wire rack. let cool fully before storing.