Pumpkin Cream Cheese Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups gluten free flour
1 cup brown sugar
1 cup canned pumpkin
1/2 cup oil
1/8 cup applesauce
2 eggs (for vegetarian) or egg substitute (for vegan)
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp pumpkin pie spice
1 tsp all spice
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
Cream Cheese Filling:
8 oz of dairy-free cream cheese
1/4 cup powdered sugar
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Directions: |
Directions:Preheat oven to 350.
Cream Cheese Filling:
Mix softened cream cheese with powdered sugar and lay out on a piece of parchment paper. Try to shape it into a log if you can.
Put it in the freezer while you prepare the muffin batter. Your goal is to have it get as hard as possible without being impossible to work with. Aim for about a half hour or a little longer.
Unwrap and cut with a sharp knife or use a spoon to make it about 1-2 teaspoons per serving. *Note you can do this with regular cream cheese far easier.
Muffin Batter:
Mix all ingredients together (except cream cheese).
Fill muffin tins (greased or paper cups) half full.
Put cream cheese in the middle, pressing down.
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
Let cool in pans for 5 minutes, then remove to racks to cool completely.
Do not touch the cream cheese until it cools. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10min |
Personal
Notes: |
Personal
Notes: Also good for a Vegan diet.
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