Gluten Free Pumpkin Cheesecake Muffins

Hello dear friends,

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These pumpkin muffins are the high crown autumn bakery treat that pairs perfectly with your hot cup of coffee or tea. The lush interior holds a pocket of creamy cheesecake. The crown is studded with earthy walnuts, although you could go for pecans if you’re in a full on pie mood.

This recipe started as a conglomeration of my favorite pumpkin muffin recipes, but the high moisture of the pumpkin and maple syrup meant that I couldn’t just substitute the flour for gluten free (can I ever???)

I enjoyed these on a particularly chilly morning, with a cup of lovely espresso in a handmade mug I picked up at at french monastery 20 years ago.

That automatically makes it taste better right?

Then my entire entourage of loud and crazy kids plus a puppy that adorable as she is, cannot stop eating tennis balls showed up and ate up all of my muffins. Okay the kids did, the dog just kept looking for tennis balls to devour.

I doubt yours will last too long either!

Happy Baking,

Rachel

P.S. In the mood for pumpkin donuts instead? I got you!

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Below is one of my signature gluten free recipes, gleefully tested multiple times until, like goldilocks it’s JUUUUUUST right.

Gluten Free Pumpkin Cheesecake Muffins