Saturday, October 30, 2010

Pumpkin Cream Cheese Muffins

My friend LK baked some yummy looking muffins over in St Kitts and blogged about it. They looked delicious and so I thought I'd try to make them GF and SF

Pumpkin Cream Cheese Muffins, GFSF


Cream Cheese Mixture:
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons maple syrup

Strussel Topping:
4 1/2 tablespoons Bob's Red Mill GF Flour
3 mini scoops powder stevia (or 6 teaspoons sugar3sugar)
1 tablespoon Trader Joes Pumpkin Pie Spice
3 tablespoons butter
3 tablespoons chopped walnuts

Pumpkin base
1 1/2 cups Sorghum
1 cup BRM All GF Flour
1 cup maple syrup
1/2 cup agave syrup
2 teaspoons baking powder
1 tablespoon Trader joes Pumpkin Pie Spice
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup grape seed oil
2 teaspoons vanilla extract

Combine ingredients for each part of the recipe in separate bowls.

Fill greased muffin tins 1/2 full with pumpkin base. Place about 1 tablespoon of the cream cheese mixture in the middle of each muffin. Sprinkle the strussel topping on top.

Bake at 375 for 25 minutes.

1 comment:

  1. ooOOoo! You can make them both GF and SF! They look yummy :)