Friday, September 6, 2013

Pumpkin Cream Cheese Muffins- Gluten-free and Regular


So, again I'm starting myself out early, possibly burning myself out on pumpkin before there's even a chill in there air.  OH, WAIT....I never get burnt out on pumpkin, I freaking love it, everyday of my life!!  So for those of you who love pumpkin, and cream cheese, these muffins are a winner!!  I had two, fresh out of the oven. Holy pumpkin goodness, Batman!! Try them, you'll like them...





2 Cups of All Purpose Gluten free flour mix *for gluten free*
or  2 Cups of regular all purpose flour for non gluten free
2 tsp. baking soda   
1/2 tsp. baking powder
2 tsp. pumpkin pie spice, or to taste (I used almost a tablespoon)
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup vegetable oil
3/4 cup buttermilk 
1 egg + 1 egg white




For Filling:

1/2 Cup Whipped Cream cheese
3/4 tsp. vanilla
1 TB confectioners sugar
Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.
In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt.

In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla.

Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill the bottom 1/3 or so of the muffin pans.  I then added about a tablespoon of cream cheese mixture to the muffin tins.  Then fill the rest of the way with the pumpkin batter.

Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before tasting!
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