I found this recipe online and decided it looked so delicious that I just had to convert it to gluten free. And they came out perfect. With the leaves changing color, a nip in the air, and pumpkins ripe on the vine, fall is here. And what better way to celebrate the season change than with pumpkin muffins. Add in the cheesecake and you have a combination that can’t be beat. Enjoy!!!

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Set out one 8 oz package of cream cheese and bring to room temperature for filling.

In a medium bowl whisk together – 

1 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon  nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon black pepper

Set aside

In mixer bowl add –

1 15 oz can gluten free pumpkin

1/4 cup canola oil

2 large eggs

1 cup sugar

1 teaspoon vanilla

Beat until smooth. Slowly add the dry ingredients until incorporated. 

Fill 18 standard size muffin tins with pumpkin mixture.

Make filling:

8 oz cream cheese at room temp.

1 large egg

5 tablespoons sugar

1/8 teaspoon vanilla

Beat until smooth.

Using a tablespoon, drop one scoop onto the top of each pumpkin muffin. With a skewer or similar item, gently swirl the filling into the muffin. 

Bake at 350 degrees for 25-30 minutes.

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