GF Cream Cheese Pumpkin Muffins

Ingredients:

  • ¾ cup salted butter or coconut oil, melted
  • ¼ cup coconut sugar
  • ¼ maple syrup
  • 2 tsp vanilla extract
  • 2 eggs (or substitute ground flax seed for vegan muffins)
  • 1 cup pumpkin puree
  • ¾ cup to 1-cup milk or alternative milk like almond, hemp, or coconut milk
  • 2 ½ cups Bob’s GF 1:1 All Purpose Flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • a pinch of ground clove
  • 4 ounces cream cheese, cut into 12 cubes (omit for vegan muffins)

Instructions:

Preheat the oven to 350 degrees F. Grease each muffin spot on the muffin tin with butter, coconut oil, or line with paper liners.

In a large bowl mix together the melted butter, syrup, sugar, and vanilla. Whisk in the eggs to incorporate. Add the pumpkin puree and ¾ cups milk. Beat or whisk until smooth. Add the GF flour, baking powder, baking soda, and spices. Beat on low-speed until combined. If the dough appears too dry, add the other ¼ cup of milk.

Using a spatula or large spoon, transfer the batter into each spot on the muffin tin. Top each muffin with a cube of cream cheese. If you are dairy free, simply omit this step for deliciously simple pumpkin spice muffins.

Bake at 350 for 25-30 minutes—until a knife or toothpick comes out clean.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: