Gluten-Free Pumpkin Muffins with Cinnamon Cream Cheese Frosting
These gluten-free pumpkin muffins are soft, moist, and full of cozy fall flavor! Topped with a light cinnamon cream cheese frosting, they make the perfect autumn breakfast or treat.
Print Recipe
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!
Servings: 12