Pumpkin Cream Cheese Muffins (Gluten Free)

For the time being, I am on a gluten-free diet. While it is (hopefully) not permanent, it has been 6 weeks and that is certainly enough time to really feel the loss of certain foods. Knowing that there is no great substitute for real artisan bread, I turned my cravings toward something I could recreate in my kitchen. I was thrilled with this recipe, as were my husband and son.
These pumpkin cream cheese muffins are not overly sweet, but carry all the flavors of Autumn beautifully. It just makes life a little easier when you no longer have to deal with big orange muffins at Whole Foods, Starbucks and on Pinterest taunting you – you can just make these instead. While definitely a treat and not an everyday food, these are a treat you can feel pretty good about.

Ingredients (Muffin)
1 1/2 cups oat flour
2/3 cup organic pumpkin puree
1/4 maple syrup
1/4 cup turbinado or other raw sugar
2 eggs (beaten)
1/4 cup plain yogurt
1/4 cup milk
6 tablespoons butter
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Ingredients (Filling)*
4 oz. softened cream cheese
1/3 cup organic powdered sugar
1 tablespoon milk

(These directions are for quick muffins. While it is possible to soak them by combining the oat flour with the milk and yogurt and allowing to sit overnight before proceeding, it doesn’t work perfectly with this recipe and you must use a food processor for the rest of the recipe in order to achieve the proper texture. For a ‘nourished’ option, sprouted spelt should work well!)

For the filling: Simply combine the room temperature cream cheese with the powdered sugar and milk, stirring until smooth and set aside.

For the batter: In a large bowl, combine all dry ingredients. In a seperate bowl whisk the eggs until light and frothy before combining with maple syrup, milk, yogurt, vanilla and pureed pumpkin.

Mix the wet and dry ingredients together. Melt the butter and aft allowing it to cool slightly add to the batter.

Line a muffin pan with paper cups and cover the bottoms with the batter (about 1 1/2 to 2 tablespoons). Place a dollop of the filling in each cup and cover with remaining batter.

Bake at 350 degrees for about 20 minutes. The filling will be hot, so allow to cool completely before enjoying.

*For another great muffin, omit the cream cheese filling and add 1/3 cup of mini chocolate chips!

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