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