These Gluten Free pumpkin cream cheese muffins are a great way to welcome the fall weather.

Slowly, the fall weather is coming down to the Deep South. That just makes me want to do more baking of all the fall things.

In our House United with both of us having Celiac Disease, gluten-free desserts are a must. I have extreme reactions to any contamination to gluten so I do not keep any gluten flours in the house.

Gluten Free flours

The more I experiment with flours, the more picky I am about my flours.

There are a couple of great All Purpose 1-1 flours. Bob’s Red Mill is a staple in my pantry. However, it is NOT great for baking things that need a light or fluffy texture.

For baking cakes, muffins, scones, etc, I use Pamela’s Pancake and Baking Mix. Is already has the baking soda, powder, and xanthem gum. The texture is so similar to traditional baking flour, nobody will know it’s gluten free.

I am looking for Bob’s Red Mill 1-1 BAKING flour. I’ve heard great things about it, but it is not as easily available as the all-purpose and Pamela’s Baking flour.

Gluten Free Pumpkin Cream Cheese Muffins notes.

This recipe calls for “pumpkin pie spice”. I use a Penzey’s brand pie spice and I’ve seen various brands of pumpin pie spice in most stores.

If you do not have this blend, use a combination of ground cloves, cinnamon, and nutmeg.

For a little more sweeter taste, use a little more cinnamon. For a more spice bang, dash a little more cloves.

For the cream cheese filling, you do not have to use any confectioner’s sugar OR you can reduce the sugar. Plain softened cream cheese with spices is perfectly fine.

For the crumble topping, use a packed 1/2 cup of brown sugar. Really smash it down in the cup.

You can also use my method, which is scoop it out with a 1/4 cup, loose. Then scoop a little bit more. For this specific topping, you can totally eyeball it.

Some people keep frozen butter for baking biscuits and scones. This would work great for this crumble. Just use a box grater to grate 4 Tablespoons.

I used a piping bag, which is a zipper seal bag with a corner cut off, to assemble the muffin bottoms and tops. It’s a lot easier than using utensils. I then used a scraper to level them off.