Spiced Pumpkin Muffins

Fall is here! My favorite time of year. At school we have a Starbucks on each campus I see everyone enjoying the pumpkin muffins, pumpkin coffees etc. and it drives me crazy that I can just run in and grab one of those delicious looking muffins with the cream cheese on them…you know the ones I’m talking about!

I am always stuck for breakfast ideas during the week because I’m usually up by 4am and out of the house by 5 so making a big breakfast or anything just doesn’t work for me. I needed something new, something besides my lovely quinoa muffins, which are delicious but its time to mix it up a bit.

So here is my attempt at those beautiful looking pumpkin muffins that you are seeing out right now – we should all be able to enjoy the lovely tastes of the fall, gluten-free or not. I gave one of these to a co-worker and she said you can’t tell they are gluten-free so I’m going to say that this was a success! These are super moist and delicious. I think it has just the right amount of spice to it.

Spiced Pumpkin Muffins with Maple Agave Cream Cheese Filling


1 Cup Brown Rice Flour (Bob’s Red Mill)

1/3 Cup Potato Starch (Bob’s Red Mill)

2 Tablespoons plus 2 Teaspoons of Tapioca Starch (Bob’s Red Mill)

1/2 Teaspoon Baking Powder

1 Teaspoon Baking Soda

3/4 Teaspoon Xanthan Gum

1 1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

3/4 Teaspoon Allspice

1/2 Teaspoon fine Sea Salt

2 Large Eggs

3/4 Cup Sugar (Wholesome Sweeteners)

1/2 Cup Canola Oil

1/4 Cup Almond or Soy Milk

1 Cup Pureed Pumpkin (Fresh or Canned – not the pumpkin pie filling if you use can)

Maple Cream Cheese Filling

4 Ounces 1/3 Fat Cream Cheese – room temperature

1/4 Cup Powdered Sugar (Wholesome Sweeteners)

1 Tablespoon Maple Agave Nectar (Wholesome Sweeteners)

Method of Prep:

  • Preheat oven to 350•
  • Line a cupcake pan or muffin pan with liners and set aside
  • In a bowl add brown rice flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, ginger, allspice, and salt – mix until well combined.
  • In another bowl add the Sugar and Eggs and mix until smooth.
  • Add the oil, milk, and pumpkin puree – mix until very smooth.
  • Add the dry ingredients into the wet slowly and mix until fully blended.
  • Fill each muffin liner about 3/4 of the way with the pumpkin mixture, set aside.
  • For the filling: In a stand mixer (or small bowl and use an electric hand mixer) add the cream cheese and beat until smooth – about 1 minute.
  • Add in the powdered sugar and beat well.
  • Finish by adding the maple agave nectar and beat on medium speed for 30 seconds.
  • Scoop about 1 tablespoon of the cream cheese mixture into the center of each muffin tin – you can leave it as it is, or press them down a bit, or even add a little bit more pumpkin over the cream cheese. Either way you do it, its delicious!
  • Bake for 25 minutes or until a toothpick comes out of the center with just a few crumbs on it.
  • Cool for 5 minutes in the tin then transfer to a cooling rack to finish cooling.
  • Enjoy!
  • Store in the refrigerator!

Pumpkin Cheesecake Cupcakes

gf2584Cheese cake is so good, but the idea of a whole cheese cake is to tempting for one person. I would be tempted to eat the WHOLE thing! A while ago I made some crust-less cheesecake cupcakes and they turned out pretty good so I thought, why not make cheesecake cupcakes again, but with pumpkin and gingersnap crust. Talk about the perfect little fall treat. These would be great for Thanksgiving instead of the typical Pumpkin Pie. Little individual cheesecakes for everyone, especially the kids.

Pumpkin Cheesecake Cupcakes

2 cups of gluten free gingersnap crumbs (I use Trader Joe’s)

6 tablespoons melted butter

3 tablespoons brown sugar

3 8oz packages of cream cheese – softened

1 cup sugar

1 15oz can of pumpkin puree (NOT pumpkin pie mix)

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon of salt

2 teaspoons vanilla

4 eggs at room temperature

Preheat the oven to 350 degrees and line your cupcake tins with paper liners. I only have one regular cupcake tin and an mini cupcake tin, so I used both.


Crumble the ginger snaps either in a plastic ziplock back with a rolling pin or in a food processor. Melt the butter in the microwave. Add the brown sugar and butter to the crumbled ginger snaps in a medium bowl and mix until all crumbs are moist.

Scoop about one table spoon into the bottom of each cupcake liner and press down (I used the bottom of one of my spice jars…it fits perfectly for the regular tins, for the mini tin I used the back of my coffee scoop).

Bake in the preheated oven for 10 minutes, let cool in pan on wire rack.




In a stand mixer, cream the sugar and cream cheese together until smooth, add the pumpkin puree, vanilla, pumpkin spice and salt. Mix well. Add one egg at a time. Continue to mix until the mixture is completely combined and smooth.


Scoop the mixture into the prepared cupcake liners. I used the same coffee scoop that I used to press the crust into the bottom to do this. It was the perfect size – three scoops for the regular tin and 1 1/2 – 2 for the mini ones.


For the regular tins bake for 40 minutes, rotating 180 degrees half way through. For the mini tins bake for 30 minutes, rotating 180 degrees half way through.Cool in the pan on a wire rack until completely cooled, cover and refrigerate for at least six hours.


Top with whipped cream, caramel sauce or candied pecans if you wish. I hope you enjoy these tasty little treats!


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