These are the best Pumpkin Cream Cheese Swirl Muffins to have this fall. They are so light, fluffy, gluten-free, dairy-free, and paleo. Perfect for breakfast, dessert, or snack.
Is it even fall if you don’t make something with pumpkin? I didn’t think so either. I have been on a baking kicks this year which is funny because baking tends to be my least favorite thing in the kitchen. But lately, I just can’t help but want to bake more and more, and I’m loving it.
These Pumpkin Cream Cheese Swirl Muffins are incredible. Probably my new favorite dessert or breakfast item I’ve made this season. I literally made them and they were gone the next day. Your family will love these. They’re moist, fluffy, light, and packed with so much flavor.
Being that we’re a gluten-free household, these are of course, gluten-free, but also dairy-free, and paleo. It low in sugar and naturally sweetened with maple syrup, coconut sugar or monk fruit sweetener.
Main Ingredients Used
- Almond flour: to keep these gluten-free and paleo, I chose to use almond flour. But I’m sure you can test these out with a regular gluten-free flour mix or even oat flour. I believe you’ll need to add an extra 1/2 cup if you change the flour as it changes the texture but I haven’t tested it out. If you do so, let me know how it turns out.
- Arrowroot flour: Naturally paleo and gluten-free as well, arrowroot will help give these muffins that fluffy texture. You can also use corn starch or tapioca flour if needed. I haven’t tested it out but it should be an alternative.
- Pumpkin Puree: make sure to use pumpkin puree and not pumpkin pie filling. You can also use a can of sweet potato puree or butternut squash puree if needed.
- Maple Syrup: natural sweetener but you can use date syrup, coconut sugar, or monk fruit sweetener
- Flaxseeds: I love a great superfood for just some extra nutrients. You can omit this or use hemp seeds in its place. But you don’t love that extra dose of fiber?!
- Dairy-Free Cream Cheese: I wanted to keep this dairy-free because we limit the amount of dairy consumed bt feel free to swap this for regular cream cheese. Just be sure to have it at room temp or microwave it for about 25 seconds.
- Cinnamon Sugar Topping: Let’s face it…everything tastes better with a little cinnamon sugar. You can definitely omit this but I feel like it’s a MUST for these muffins. It just brings it all home for me. You can use any sugar preferred. I used monk fruit sweetener but you can use coconut sugar, date, sugar, regular white sugar, etc…
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How To make This
To make this, you pour almost all the ingredients into a large bowl EXCEPT the cinnamon sugar topping and cream cheese. Mix well with your whisk and pour them into muffin tins.
Then add the soft cream cheese into a ziplock back and pipe it into the center of each muffin. Top each muffin with the cinnamon sugar and bake for 25 minutes. Enjoy warm or freeze them once cooled. You can also store them in an airtight container in the fridge for about 3 days.
These are so perfect for breakfast, dessert, after-school snack, or whenever you need a tasty treat.
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Enjoy!
Natalie
Pumpkin Cream Cheese Swirl Muffins
Pumpkin Cream Cheese Swirl Muffins (GF, DF Paleo)
Ingredients
- 1 cup almond flour
- 1 cup pumpkin puree
- 2 tbsp ground flax seeds
- 1/2 cup arrowroot flour
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/3 cup room temp dairy-free cream cheese
- 4 tbsp monk fruit sweetener or coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350
- In a bowl add in the eggs, pumpkin puree, flax seeds, almond flour, arrowroot flour, maple syrup, vanilla extract, pumpkin pie spice, cinnamon baking soda, baking powder, and salt. Whisk well.
- Lightly grease the muffin tins or use silicone muffin liners and pour the batter evenly into each tin.
- In a small bowl, mix together the 4 tbsp monk fruit sweetener and 1 tsp of ground cinnamon. set aside.
- Pour the warm cream cheese into a ziplock and snip the corner of the bag. Pipe some of the cream cheese into the center of each muffin batter.
- Take a toothpick and swirl it around slightly. Top each muffin with the cinnamon-sugar mixture and bake for 25 minutes.
- Remove and allow to cool for 15 minutes. Serve and enjoy!