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Cozy up with my favorite fall breakfast at the moment: Pumpkin Cream Cheese Muffins!

Made with oat flour and almond flour, these gluten-free muffins are a delicious GF alternative to the popular Starbucks favorite. I almost always make my own oat and almond flour—it’s super easy and more affordable than buying these flours from the store!

To make oat flour, simply use a blender or food processor to blend 1 cup of oats into a fine powder with a slight texture. Blend in 20-second increments, and continue scraping down the sides of your blender or food processor between each (it usually takes no more than 1 minute to completely blend the flour). To make almond flour, repeat the process with one cup of whole raw almonds. Blend in short increments, scraping down the sides, for 2-3 minutes or until the almonds reach the consistency of fine sand.

I absolutely love the taste and texture of these muffins—the hearty-but-soft pumpkin muffin complements a rich, creamy cream cheese center perfectly, and maple-sweetened pumpkin and cinnamon cream cheese make the best fall flavor combination! These are delicious as a cozy breakfast or afternoon snack alongside a hot cup of coffee or tea.

Pumpkin Cream Cheese Muffins (GF)

Makes 12 muffins

Ingredients:

For the muffins:

• 1 1/2 cups oat flour

• 1 cup almond flour 

• 2 tsp pumpkin spice blend

• 1/2 tsp cinnamon 

• 1 tsp baking soda

• 1/4 tsp salt

• 1/3 cup melted coconut oil

• 1/2 cup maple syrup

• 2 eggs

• 1 cup pumpkin puree 

• 1/4 cup oat milk

• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, room temperature 

• 1/4 tsp cinnamon 

• 1/3 cup maple syrup 

• 1 tsp vanilla

• 1 tsp almond flour 

To make:

1. Preheat the oven to 350 degrees F. Use coconut oil or butter to grease a 12-cup muffin pan.

2. Combine the dry ingredients (oat flour, almond flour, pumpkin spice blend, cinnamon, baking soda, and salt) in a medium bowl. Mix well to combine.

3. Combine the coconut oil, maple syrup, eggs, eggs, pumpkin, oat milk, and vanilla in a large bowl. Whisk well to completely combine.

4. Gradually add the dry ingredients to the wet ingredients, mixing as you go to completely combine.

5. Make the cream cheese filling. In a medium bowl, use a whisk or hand mixer to whisk together the cream cheese, cinnamon, maple syrup, vanilla, and almond flour. Scoop into a piping bag (or a gallon bag with the bottom corner cut off).

6. Evenly divide the pumpkin batter into the muffin pan. Pipe a dollop of cream cheese filling into the top of each muffin (so that the cream cheese is partially below the surface of the batter).

7. Sprinkle with pumpkin seeds before baking. Bake at 350 degrees for 15-20 minutes (until a toothpick inserted into the muffins comes out dry).

8. Sprinkle with cinnamon before serving. Enjoy!!

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