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| Servings |
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Ingredients
Dry ingredients / flour mixture
- 1 3/4 cup gluten free flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
Second Bowl / "wet" ingredients
- 1 can pumpkin puree 15 oz
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 Tbsp GF vanilla extract
Cream Cheese
- 1 block cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tsp GF vanilla extract
Ingredients
Dry ingredients / flour mixture
Second Bowl / "wet" ingredients
Cream Cheese
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Rate this recipe!
|
Instructions
Dry ingredients / flour mixture
- Add GF flour, pumpkin pie spice, baking soda and salt to a large bowl. Whisk to combine.
Wet ingredients
- To. a different bowl, add pumpkin puree, granulated sugar and brown sugar. Whisk to combine. Next, add eggs, vegetable oil and vanilla extract. Whisk to combine.
- Add to the first bowl containing the flour mixture.
Cream Cheese
- Combine softened cream cheese, granulated sugar, egg yolk and vanilla extract in a bowl. Whisk to combine.
Fill Muffin Tins & Bake
- Place batter in prepared muffin tins, filling about 3/4 of the way to the top.
- Top each muffin with 1 Tbsp of the cream cheese mixture.
- Bake at 375 for 20 minutes.
