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Gluten-Free Pumpkin Muffins Recipe with Cream Cheese & Chocolate Chips

October 9, 2017 //  by Rebecca Baron 9 Comments

Breakfast
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Gluten-Free
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Nut-Free
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My gluten-free pumpkin muffins recipe with cream cheese filling and streusel topping is rich and decadent and just what you’ve been craving.

Gluten-Free Pumpkin Muffins Recipe

Alright, folks! I was drooling the whole time I was making these quinoa pumpkin muffins and couldn’t wait to eat them. I was NOT disappointed with the results and was so excited because they are full of good ingredients for me! This is a gluten-free pumpkin chocolate chip muffins recipe, but because of the filling, chocolate chips and topping you could eat them for breakfast, a snack or dessert.

They don’t take that long to pull together and the fun surprise of cream cheese in the middle is not only rich and decadent, but it’s also similar to the frosting you put on carrot cake, which is my favorite all-time frosting. You have frosting inside the muffin and the streusel on top, so it’s sort of like two toppings in one muffin. If you want to make them more appropriate for breakfast, you can always just leave out the filling and topping.

My children loved these quinoa flour pumpkin muffins and were so excited to have them in their lunch box. I gave each of them one of these, some bacon and let them each pick their favorite fruit and vegetable. It’s sweeter than I normally let them eat for lunch, but it’s fun to have a little treat every once in a while in their lunch.

This is a perfect fall or holiday recipe. I might just have to make these again here soon and have some hot chocolate while I read! Please let me know if you like these muffins and what you eat them with and what time of day you eat them.

gluten free pumpkin chocolate chip muffins

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Gluten-Free Pumpkin Muffins Recipe with Cream Cheese & Chocolate Chips

Gluten-Free Pumpkin Muffins Recipe

★★★★★

5 from 4 reviews

I made jumbo, bakery style muffins but regular would obviously work the same (and I wrote the recipe for regular sized muffins). I thought the jumbo would be fun for the pictures, though. I thought these were the best muffins I’ve ever had.

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 14 1x
  • Category: Breakfast
  • Cuisine: Gluten-Free

Ingredients

Scale

FOR THE MUFFINS:

  • 1 ¾ Cups Quinoa Flour *
  • 2 Tbl Tapioca Flour *
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Real Salt *
  • ¾ Cup Gluten-Free Old Fashioned Rolled Oats
  • 2/3 Cup Brown Sugar (packed)
  • 2 Eggs
  • ¾ Cup Pumpkin Puree
  • ½ Cup Apple Sauce
  • 1 tsp Vanilla
  • ¼ Cup Milk
  • ½ Cup Mini Chocolate Chips * (or nuts, if desired)

CREAM CHEESE FILLING:

  • 6 oz Cream Cheese (softened, 3/4 pkg.)
  • 2 drops Cinnamon essential oil
  • ¼ Cup Powdered Sugar

STREUSEL TOPPING:

  • ½ Cup Brown Sugar
  • ¼ Cup Gluten-Free Old Fashioned Rolled Oats
  • 2 Tbl Quinoa Flour *
  • ¼ tsp Cinnamon
  • 1 ½ Tbl Butter

Instructions

  1. Preheat the oven to 350 degrees. Grease or line a muffin tin with baking wrappers.
  2. In a large bowl, whisk together the quinoa flour, tapioca starch, baking powder, baking soda, salt, and oats.
  3. In another mixing bowl, whisk together the brown sugar, eggs, pumpkin puree, apple sauce, vanilla and milk until smooth.
  4. Mix the wet ingredients with the dry ingredients until just combined.
  5. Add the chocolate chips and mix in until distributed. Set aside.
  6. In another bowl, beat the softened cream cheese, cinnamon oil, and powdered sugar together until smooth and creamy. Set aside.
  7. In another bowl, mix together the brown sugar, oats, quinoa flour and cinnamon. Cut the butter in with your fingers until it resembles fine crumbs.

To assemble muffins:

  1. Fill each muffin well(about 14) ½ way with pumpkin muffin batter. Divide the cream cheese mixture between the muffins, placing on top of the batter. Divide the remaining muffin batter between the muffin wells, placing over the top of the cream cheese.
  2. Sprinkle the streusel topping over evenly over the top of the muffins.
  3. Bake in the preheated oven for 18-20 minutes, or until puffed and firm on top.
  4. Let cool completely before eating.

Keywords: Rich, Decadent, Bakery Style

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quinoa flour pumpkin muffins

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Reader Interactions

Comments

  1. Camila

    November 12, 2019 at 10:57 pm

    wonderful recipe i will use in my diet

    Reply
  2. Foodilium

    July 24, 2019 at 11:41 am

    😋So Good!! Had to save some for later!!!!

    ★★★★★

    Reply
  3. Cathy Burns

    April 2, 2015 at 11:24 pm

    These muffins look delicious! I’ve never heard of quinoa flour before. Can it be purchased, or do you need to grind your own quinoa into flour?

    Reply
  4. Yvonne

    April 27, 2014 at 9:36 am

    This sounds amazing!
    Can I grind down my quinoa to make my own flour?

    ★★★★★

    Reply
    • Rebecca

      April 28, 2014 at 1:53 pm

      This article tells you all about that – http://www.mynaturalfamily.com/recipes/quinoa-recipes/make-quinoa-flour-bitter-taste/

      Reply
  5. Emily @ A Very Sweet Life

    April 4, 2014 at 3:52 pm

    I’m so curious to try to try these out since I’ve never used quinoa in a dessert before! I bet it’s great with pumpkin.

    Reply
  6. Carol W

    December 12, 2013 at 1:48 pm

    These sound super tasty!!

    Reply
  7. Em Ma

    November 1, 2013 at 7:05 am

    These sound delicious – will definitely be baking them this weekend!

    ★★★★★

    Reply
  8. Carly

    October 17, 2013 at 12:43 am

    These seriously sound amazing. If it has pumpkin in it, I’ll definitely love it!

    ★★★★★

    Reply

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Welcome!

Rebecca Baron of My Natural FamilyHi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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