Nothing says a cozy fall breakfast like the scent of a warm pumpkin spice muffin emerging from the oven. These quick-and-easy gluten free pumpkin muffins are filled with a surprise cream cheese filling and topped with a crumbly cinnamon streusel. They’re perfect on their own with a cup of tea or coffee or as a seasonal baked good to accompany a more hearty breakfast.

Ingredients:

Batter

• 1 package King Arthur Gluten-Free Pumpkin Bread Mix
• 1/4 cup canola oil
• 3 large eggs
• 2/3 cup milk

Filling

• 8 ounces cream cheese, at room temperature
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

Topping

• 1 cup gluten free flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons butter, melted
• 1/2 cup pecans, diced

Instructions:

• Preheat oven to 350°F. Line the wells of a standard muffin pan with papers and grease the papers.
• To make the batter: In a large bowl, stir together the batter ingredients until thoroughly combined. Set aside.
• To make the filling: In a medium bowl, stir together the filling ingredients until smooth. Set aside.
• To make the topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter, stirring until crumbs form. Mix in the nuts.
• To assemble and bake the muffins: Drop a scant 2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom.
• Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
• Sprinkle a tablespoon of streusel on top.
• Bake the muffins for 20 to 23 minutes, until they appear set on top and a toothpick inserted around the edge comes out clean.
• Remove the muffins from the oven until cool enough to handle, then transfer them to a rack to cool completely.