Pumpkin muffins with a cream cheese filling.


I adore pumpkin.

I use it for risottos, pasta sauces or just roasted with olive oil and rosemary. Pumpkin is something found in abundance, is relatively cheap and is a superfood. It is low in calories, high in fibre, and a great source of nutrients. There are so many ways to sneak pumpkin into dishes.

I found this recipe for Gluten Free Pumpkin Cupcakes ~ Made 3 Ways! By Rachel Carlyle Edington on glutenfreemama.com. I made the ones with the cream cheese filling but I mistakenly made the frosting version and used it as a filling (typical Candie)- but it turned out brilliantly. I urge you to read the original recipe as there are excellent tips for filings snd toppings.

These muffins were lovely. According to my better half, the best he ever tasted- and he does not need to follow a gluten free diet so that is a huge compliment. The original recipe cslls for almond flour or a specific gluten free mix we don’t get here. I adapted the original recipe slightly and used a mixture of Schar mix B and Peak’s free from buckwheat flour, and reduced the sugar. I also omitted the xantham gum- I hate that stuff.


Here is my version.

1/2 cup butter
1/2 cup brown sugar
1 cup pumpkin puree (I steamed pumpkin in advance then mashed it)
2 eggs at room temperature
1 cup gluten free flour mix- I used Schar mix B
1/2 cup buckwheat flour- I used Peak’s free from.
1 tsp. baking powder
½ tsp. bicarbonate of soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg


Cream Cheese filling (can be used as frosting)
¼ cup butter, browned
60g cream cheese-I used Philadelphia
1 cups powdered sugar (I just used unrefined golden casrer sugar)

Heat butter over medium low heat until browned. Beat the cream cheese in mixer until creamy, add the brown butter, and mix well. Slowly add sugar until well combined.


Preheat oven to 180 degrees celcius.

In a bowl mix together the flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.

In a mixing bowl, cream butter with brown sugar until creamy. Add pumpkin and mix well. Scrape down sides of bowl. Add egg one at a time, mixing well after each addition.

With mixer running on low speed, slowly pour in flour mixture until combined. Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined.


Using a 2 inch scoop, fill cupcake liners with batter.Press a teaspoon into batter with the back of a spoon and add a spoonful of cream cheese mixture.


Bake for 26-28 minutes, or until cupcakes bounce back when touched. Place on cooling sheet and cool completely.



I would like to make these again, but this time I will add more buckwheat rather than white flour mix, and would like to try them with a different filling. My mum makes the best boiled apples with spices. I will use that next time as a filling.

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