Saturday, October 24, 2015

Gluten Free Pumpkin Chocolate Chip Cream Cheese Muffins

Happy Fall to you all! I am still waiting for my fall weather, but it has cooled down a bit so I felt the need to bake.  Boy am I glad I did!  I am super over the top excited about these yummy Gluten Free Pumpkin Chocolate Chip Cream Cheese Muffins.  The pumpkin make the muffins so moist and the combo of the pumpkin spices with the cream cheese and melty chocolate chips is heaven in every bite.  I top mine with pecans which gives it that nice added crunch.  You simply have to make these muffins for the season.  You will not be sorry you did!
Gluten Free Pumpkin Chocolate Chip
Cream Cheese Muffins
Goodies Gone Gluten Free

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

Pumpkin bread:

1 3/4 cups gluten free all purpose flour blend (I use the flour blend on the blog )
1 1/2 cups sugar
1 tsp. xanthan gum (if your blend does not contain it)
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of muffins (optional)


8 oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 12 oz. package of semi sweet chocolate chips

Preheat oven to 350 degrees F.  Beat well the topping ingredients and stir in chocolate chips.  Set aside.

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs, oil, water and pumpkin and mix well.  Stir into dry ingredients.  Fill muffin tin with liners and fill each cup 3/4 full.  Top each with a heaping teaspoon of cream cheese mixture and top with some chopped pecans if desired.  Bake for 25-35 minutes or until muffins are puffed and set and cream cheese isn't wet on top.  Cool completely before serving.

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