Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
November 29, 2010 at 11:58 am
Those are gorgeous! I want one right now.
November 29, 2010 at 5:18 pm
Carolyn…me too. They're all gone though. 🙁
I Am Gluten Free says
November 29, 2010 at 9:22 pm
These look lovely. I can practically smell the pumpkiny smell of the muffins baking. I love the added touch of the pumpkin seeds! Nice job!
November 29, 2010 at 11:48 pm
Oh my, I am definitely trying these as soon as I've finished the pumpkin cheesecake in my fridge! I swear, you're trying to make me fat! Gorgeous photo as well 😀
[email protected] says
December 2, 2010 at 11:44 am
My what pretty muffins you have made!
Tasty Eats At Home says
December 12, 2010 at 11:06 am
Oh wow, yum! These look spectacular. I love the addition of the pumpkin seeds on top.
September 26, 2011 at 12:06 am
This was perfect timing. I was at Starbucks and saw their pumpkin cheesecake muffins and thought I needed to figure out how to make those gluten free, but thanks to you I can just make them with confidence!
Thank you so much!
June 7, 2012 at 10:30 am
Thank you! I’ve been looking online for pumpkin muffins with chream cheese filling and couldn’t find but one other and it just wan’t saying “bake me”.=) Thought I’d give your site a whirl and sure enough, you have the perfect recipe! These are in the works now!
June 8, 2012 at 9:09 am
Glad to help, Tami!
October 28, 2012 at 8:06 am
These are FANTASTIC! yum, yum yum! Just a note, you forgot to include when to add the xanthan gum. I assumed to do it in step 2 with the other dry ingredients but I could see people forgetting to add it since it’s not in the directions. Would hate for anyone to make this and have it be a flop! Soooo good!
October 28, 2012 at 8:14 am
Ah, thanks for catching that! I edited the recipe to include that. I’m glad that you like them, I have some sitting on my counter right now as well, calling out to the cup of coffee in front of me. I may need to do something about that. 😉
Erin J. says
November 6, 2012 at 4:16 pm
I just made these last night and they are a huge hit in our house! I sprinkled flax seeds on top which add even more nutrition and are kid friendly for our preschooler and toddler. My gluten-free husband said they are absolutely delicious and I think has already eaten 6 in the 24 hours since I made them. Thank you for posting such a great recipe!
Next time, I’m going to try putting the cream cheese in the middle (fill muffin cup half full of batter, drop in cream cheese, cover in batter) and sprinkle flax seed+cinnamon+sugar on top before baking. Hoping this will make them “lunch box proof” and hopefully make them freezable. 🙂
Also, one tip I’ve found for higher muffins tops is to fill the cups to the rim (instead of 1/2 to 3/4 full) and bake at 400F for 15 mins then turn oven down to 350F for the remainder time (I did 5-7 mins for this recipe). No matter which recipe I’ve used (GF or not), this technique works and the resulting muffins are gorgeous, taller and the tops are pleasantly crunchier! Just thought I’d share in case anyone wanted to give it a shot.
September 19, 2014 at 10:15 am
so I tried your tip…but didn’t realize until it was too late, I only got 18-20 muffins and had extra filling – so accomodate as necessary. thanks for the info!
May 25, 2013 at 10:19 am
Thank you for the wonderful recipes! I made both these, the Pumpkin Cheesecake muffins and the Lemon Poppy Seed Muffins, for an even at the kids school. They both turned out excellently. The Pumpkin Cheesecake Muffins are so beautiful, they disappeared first! Thanks again!
Jeanine Friesen says
May 25, 2013 at 5:16 pm
Glad to hear that, AllieSong! That’s awesome!
February 20, 2014 at 9:18 pm
These look absolutely devine. I am about to make them tomorrow morning, but when I look through the recipe I see that it only calls for 1 tsp of baking soda. That seems less than I;m used to usigng in muffins (usuallt use baking powder). Since I plan on taking them to a special event I just wanted to check before I make them. My mouth is watering!
February 21, 2014 at 6:37 am
I’ve made these numerous times as written, they work great! hope you like them, Lorna!
February 23, 2014 at 8:14 pm
Oh, Jeanine, how could I ever have doubted you???? They were absolutely marvelous. I took them to an agility trial yesterday and everyone was loving them and asking for the recipe…they couldn’t believe that they weree gluten free!. We have another trial next weekend…so now I have to figure out what to make to keep everyone as happy as these did….I’m open for suggestions.
September 29, 2014 at 1:46 pm
Hey! I do not have apple sauce in my house. What could I use instead?
Can’t wait to make these!!
October 15, 2014 at 4:59 pm
Oh my goodness! These were so delicious! My friends said they were one of the best pumpkin muffins they ever had before they knew they were gluten free! And my family was so happy that I FINALLY made a successful gluten free muffin. I’m going to make a ton of these this fall. Highly recommend!
October 15, 2014 at 5:23 pm
Don’t you just love it when those that don’t need to eat gf still love it? AWESOME! 😀 Thanks so much for sharing your success story, Holly, I appreciate it!
April 3, 2016 at 9:32 pm
Could you use the king Arthur GF all purpose flour?
[…] now, you may know that I love all things pumpkin. I love muffins, cheesecake, waffles, rolls, and of course, pie! But, when you roast your own pumpkin, you also […]
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