Spiced Pumpkin Muffins with Maple Agave Cream Cheese Filling

Fall is here! My favorite time of year. At school we have a Starbucks on each campus I see everyone enjoying the pumpkin muffins, pumpkin coffees etc. and it drives me crazy that I can’t just run in and grab one of those delicious looking muffins with the cream cheese on them…you know the ones I’m talking about!

I am always stuck for breakfast ideas during the week because I’m usually up by 4am and out of the house by 5 so making a big breakfast or anything just doesn’t work for me. I needed something new, something besides my lovely quinoa muffins, which are delicious but its time to mix it up a bit.

So here is my attempt at those beautiful looking pumpkin muffins that you are seeing out right now – we should all be able to enjoy the lovely tastes of the fall, gluten-free or not. I gave one of these to a co-worker and she said you can’t tell they are gluten-free so I’m going to say that this was a success! These are super moist and delicious. I think it has just the right amount of spice to it.

Spiced Pumpkin Muffins with Maple Agave Cream Cheese Filling

1 Cup Brown Rice Flour (Bob’s Red Mill)

1/3 Cup Potato Starch (Bob’s Red Mill)

2 Tablespoons plus 2 Teaspoons of Tapioca Starch (Bob’s Red Mill)

1/2 Teaspoon Baking Powder

1 Teaspoon Baking Soda

3/4 Teaspoon Xanthan Gum

1 1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

3/4 Teaspoon Allspice

1/2 Teaspoon fine Sea Salt

2 Large Eggs

3/4 Cup Sugar (Wholesome Sweeteners)

1/2 Canola Oil

1/4 Cup Almond or Soy Milk

1 Cup Pureed Pumpkin (Fresh or Canned – not the pumpkin pie filling if you use can)

4 Ounces 1/3 Fat Cream Cheese – room temperature

1/4 Cup Powdered Sugar (Wholesome Sweeteners)

1 Tablespoon Maple Agave Nectar (Wholesome Sweeteners)

Method of Prep:

• Preheat oven to 350•
• Line a cupcake pan or muffin pan with liners and set aside
• In a bowl add brown rice flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, ginger, allspice, and salt – mix until well combined.
• In another bowl add the Sugar and Eggs and mix until smooth.
• Add the oil, milk, and pumpkin puree – mix until very smooth.
• Add the dry ingredients into the wet slowly and mix until fully blended.
• Fill each muffin liner about 3/4 of the way with the pumpkin mixture, set aside.
• In a stand mixer (or small bowl and use an electric hand mixer) add the cream cheese and beat until smooth – about 1 minute.
• Add in the powdered sugar and beat well.
• Finish by adding the maple agave nectar and beat on medium speed for 30 seconds.
• Scoop about 1 tablespoon of the cream cheese mixture into the center of each muffin tin – you can leave it as it is, or press them down a bit, or even add a little bit more pumpkin over the cream cheese. Either way you do it, its delicious!
• Bake for 25 minutes or until a toothpick comes out of the center with just a few crumbs on it.
• Cool for 5 minutes in the tin then transfer to a cooling rack to finish cooling.
• Enjoy!
• Store in the refrigerator!

 

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Author Information: Jenny Manseau – Gluten Free Blogger.
Location: Portsmouth, RI
Website: www.creativecookinggf.com
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