EASY Gluten Free Pumpkin Cream Cheese Muffins

Prep Time 15 mins
Cook Time 25 mins
Cooling Time 15 mins
Total Time 55 mins
Cooking Method:
Difficulty: Intermediate
Calories: 270
Ingredients
    Muffins
  • 1 Box Trader Joe’s Pumpkin Bread & Muffin Mix
  • 2 Large Eggs
  • ½ Cup Salted Butter (Melted & slightly cooled (instead of oil))
  • ¾ Cup Whole Milk Or plant-based milk
    • Candied Pumpkin Seeds
  • ½ Cup Raw Pumpkin Seeds (Pepitas)
  • 2 Tbsp Brown Sugar (Light or dark, packed)
  • 1 Tbsp Salted Butter
  • ½ Tbsp Pumpkin Pie Spice
  • ¼ Tbsp Ground Cinnamon
    • Cream Cheese Filling
  • 8 Ounce Cream Cheese (Block) (Softened)
  • 1 Tbsp White Sugar
  • 1 Tbsp Brown Sugar
  • ½ Tbsp Vanilla Extract
  • 1 Tbsp Whole Milk Or plant-based milk
Instructions
  1. 1
    Make The Candied Pumpkin Seeds
    1. In a small skillet, melt 1 Tbsp, Salted Butter over medium heat.
    2. Stir in ½ Cup Pumpkin Seeds, 2 Tbsp Brown Sugar, ½ Tbsp Pumpkin Pie Spice, and ¼ Tsp Cinnamon.
    3. Cook for 3–5 minutes, stirring constantly, until the sugar melts and coats the seeds evenly.
    4. Spread the candied seeds on a parchment-lined plate or tray to cool and harden.
  2. 2
    Prepare The Cream Cheese Filling
    1. In a medium mixing bowl, beat together 8 Ounces Cream Cheese (Softened), 1 Tbsp White Sugar, 1 Tbsp Brown Sugar, ½ Tbsp Vanilla Extract, and 1 Tbsp Whole Milk (Or Plant Based) until smooth and creamy.
    2. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off for easy piping.
  3. 3
    Make The Muffin Batter
    1. Preheat your oven to 350°F.
    2. Line a 12-cup muffin tin with paper liners or lightly grease each well.
    3. In a large bowl, combine 1 Box Trader Joe’s Pumpkin Mix, 2 Large Eggs, ½ Cup Melted Butter, and ¾ Cup Whole Milk.
    4. Stir gently until just combined — do not overmix to keep the muffins light and fluffy.
  4. 4
    Assemble The Muffins
    1. Fill each muffin cup 2/3 full with prepared batter.
    2. Sprinkle a small handful of the cooled Candied Pumpkin Seeds on top of the batter.
    3. Pipe about 1 Tbsp Cream Cheese Filling into the center of each muffin..
  5. 5
    Bake
    1. Bake muffins for 35-45 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
    2. Allow muffins to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
    3. Enjoy warm, at room temperature, or chilled (I like chilled best)..
  6. 6
    Total Time

    Prep Time: 15 minutes

    Cook Time: 20–25 minutes

    Cool Time: 15 minutes

    Total Time: 55 minutes

    Serving Size: 12 muffins

    Estimated Calories per Muffin: 270 calories

Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.