Pumpkin Cream Cheese Muffins

Low FODMAP & Gluten-free




​Ingredients

• 3/4 cup oil (I used canola oil)
• 3/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/4 cup lactose free milk
• 2 1/2 cups gluten free flour blend (I used Bob's Red Mill GF 1 to 1 baking flour)
• 2 teaspoons baking powder (use gluten free if following GF diet)
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1, 8 ounce block cream cheese, cut into 20 small squares
• Streusel
• 3/4 cup gluten free flour blend
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons cold butter, cut into small pieces

Instructions

1. Preheat oven to 350 degrees.
2. Prepare about 16 muffin tins with paper liners or lightly oil muffin tin.
3. In large bowl, mix oil, brown sugar and vanilla. Add in eggs, one at a time.
4. Stir in pumpkin and milk.
5. Gradually add in gluten free flour blend, baking powder, baking soda and pumpkin spice blend. (You can use electric beaters or stir vigorously with wooden spoon)
6. Divide batter into about 20 regular size muffin tins.
7. Add one bite size piece of cream cheese in the middle of each muffin.
8. Make streusel. In medium bowl, add gluten free flour blend, brown sugar and cinnamon. Add butter and mix with pastry blender to create a crumble.
9. Evenly distribute crumble on the top of the muffins.
10. Bake for 20-25 minutes. Cake tester should come out clean and muffin is cooked through.
11. Refrigerate leftover muffins.

adapted from www.katescarlata.com

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