Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins
APPROXIMATE MACROS per muffin (12)u003cbru003ecalories: u003cstrongu003e331u003c/strongu003eu003cbru003eprotein: u003cstrongu003e4.3 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e35.8 gu003c/strongu003eu003cbru003efat: u003cstrongu003e18.8 gu003c/strongu003e
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 (depending on spice preference) 2 large eggs, room temp 1 cup canned pumpkin purée (not pumpkin pie filling) 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 it set better) 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
- optional: dusting of powdered sugar
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.