There’s just something about the smell of pumpkin spice baking in the oven that makes a home feel extra cozy, don’t you think? These gluten-free pumpkin muffins are one of those recipes that never last long in my house. They’re moist, soft, and full of warm fall flavors and when you add the creamy cinnamon cream cheese topping on top? Oh my goodness, pure perfection. 👌
This recipe is not overly sweet, which makes it perfect for breakfast, brunch, or even a mid-day snack with a hot cup of coffee or tea.
And the best part? It’s so easy to make! You can even use the same batter to make a gluten-free pumpkin bread loaf if you prefer.
What You’ll Need for you Gluten-Free Pumpkin Muffins
For the muffins:
- 1 cup pure pumpkin (not pumpkin pie mix)
- 3 large eggs
- ⅓ cup melted butter
- 1 cup brown sugar
- 1 ½ cups Bob’s Red Mill gluten-free flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
For the whipped cream cheese topping:
- 4 oz cream cheese (softened)
- 4 tbsp butter (softened)
- 1 cup powdered sugar
- ½ tsp cinnamon
- 1 tbsp almond milk
Step-by-Step Instructions
- Preheat your oven to 350°F and line a 12-count muffin tin with liners (or grease them well).
- In a large bowl, combine the pumpkin puree, melted butter, eggs, vanilla, and spices.
- Mix in the brown sugar until smooth and well blended.
- Add the baking powder, baking soda, and gluten-free flour. Mix until a thick batter forms.
- Spoon the batter evenly into your muffin tin — about ¼ cup per muffin.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- While the muffins cool, make your cream cheese topping. Beat together the cream cheese and butter until smooth, then add powdered sugar, cinnamon, and almond milk until creamy.
- Once the muffins are completely cooled, pipe or spread the frosting on top.
💡 Tips for Perfect Gluten-Free Muffins
- If you use muffin liners, lightly spray or grease them to prevent sticking (gluten-free batters tend to cling).
- For extra flavor, add chopped pecans or chocolate chips to the batter!
🍁 A Cozy Treat You’ll Make Again and Again
Every time I make these, the whole dozen disappears the same day! My family loves them warm from the oven with that creamy topping slightly melting on top, so good!
Whether you’re making these for Thanksgiving breakfast, a fall get-together, or just because you love pumpkin, I hope this recipe brings a little joy and warmth to your home.
💖 Yessi
📌 Save This Recipe for Later!
Don’t forget to pin this recipe so you can make it again and again!
Gluten-Free Pumpkin Muffins with Cinnamon Cream Cheese Frosting
Equipment
- 1 12 count muffin tin
Ingredients
For the Muffins:
- 1 cup pure pumpkin not pumpkin pie mix
- 3 large eggs
- ⅓ cup melted butter
- 1 cup brown sugar
- 1 ½ cups Bob’s Red Mill gluten-free flour
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
For the Cream Cheese Topping:
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 1 tbsp almond milk
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-count muffin tin.
- In a large bowl, mix together pumpkin puree, eggs, melted butter, vanilla, cinnamon, and pumpkin spice until smooth.
- Add brown sugar and mix well.
- Add baking powder, baking soda, and gluten-free flour. Stir until combined. Batter should be thick.
- Divide batter evenly into muffin tin using a ¼ cup scoop.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool completely before frosting.
- For the topping: beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and almond milk. Mix until creamy.
- Pipe or spread over cooled muffins and enjoy!
Video
Notes
- Lightly grease liners if using to prevent sticking (GF batters tend to cling).
- You can use the same batter to make a loaf of pumpkin bread!
