Every Fall and Thanksgiving, I make sure to buy multiple cans of pumpkin puree. I love pumpkin, and it’s definitely a “Fall Flavor.” However, after I baked my yummy pumpkin bread (and ate it all) and made a delicious pumpkin pie for Thanksgiving, I found myself with an extra can of pumpkin puree.
I wasn’t in the mood for pie, having just finished a bunch of gluten-free pie for the Thanksgiving holiday. My freezer stock of “treat” baked goods was almost empty, so the logical thing to do with leftover pumpkin was to make something I could freeze and eat for breakfast or a mid-afternoon snack. I love cream cheese, so I decided on gluten-free pumpkin cheesecake muffins. Definitely a win-win for the pumpkin and cheesecake lover in me!
I combined all the ingredients into one bowl step-by-step, using one spatula to mix, so clean up was simple as well. I first mixed together a can of pumpkin puree (plain pumpkin), with brown sugar and a little vegetable oil. Next, I added 2 eggs, and a 1/4 cup of light sour cream. You could use a few different items in place of the light sour cream, if necessary – half and half cream would work, milk or Greek yogurt.
Then, I added the yummy pumpkin pie spices to the bowl – cinnamon, ginger, cloves, and nutmeg – and a little salt and baking soda. After mixing those ingredients together, the last step was adding gluten-free flour and gluten-free oats. You could use all gluten-free flour, but I like the chewy texture of the oats in my muffins.
I sprayed cooking spray all over my two 6-cup muffin pans (since I never seem to have muffin liners) and scooped the batter into each muffin cup, filling to 2/3 of the way of each cup. This was exactly enough batter.
However, I wasn’t finished yet – I always seem to like topping or filling in my baked goods, and this was no exception. To a small bowl, I combined 6 oz. of softened light cream cheese, with about 1/8 of a cup of white sugar. Next, I dropped about 1/2 of a tablespoon of cream cheese onto the top of each muffin, pressing lightly so that the cream cheese went into the muffin batter just a bit.
I baked these muffins in a 350 degree oven for about 20 minutes. I let them cool for a few minutes before trying one – they have a perfect pumpkin pie taste with a little dollop of tasty cream cheese. Like many of my baked goods, these are not sugary muffins. I eat most of my treats for breakfast, and I am not that into sugar. So this is just right! Because of the cream cheese, you should store these in either the refrigerator or the freezer. Perfect bites!
Gluten-Free Pumpkin Cheesecake Muffins
• 1 can of pumpkin puree (pure pumpkin, 15 oz.)
• ¾ cup of brown sugar
• ⅓ cup of vegetable oil
• 2 eggs
• ¼ cup of light sour cream (or milk, half and half cream, or Greek yogurt can be substituted)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups of gluten-free flour
• ½ cup of gluten-free whole rolled oats
Cream cheese topping:
• 6 oz. of softened light cream cheese
• ⅛ of a cup of white sugar
Directions: Preheat oven to 350 degrees. Combine pumpkin puree, brown sugar, vegetable oil, eggs, and sour cream. Next add to the same bowl the cinnamon, ginger, cloves, nutmeg, salt and baking soda, and mix well. Last, add to the bowl the gluten-free flour and gluten-free oats. Mix thoroughly. Spray 12 cup muffin pan with cooking spray and fill about 2/3 full per muffin cup with batter. For the cream cheese topping, mix together the softened cream cheese and white sugar. Drop ½ tablespoons of cream cheese mixture on the top of each muffin, pressing lightly. Bake for 20 minutes at 350 degrees or until a toothpick inserted into the middle of the muffin comes out clean. Cool in pan for a few minutes. Refrigerate or freeze once cooled (because of the cream cheese, these should not be left out on the counter after they have cooled).