No need to drool over the muffins at the coffee shop. These Gluten Free Pumpkin Cream Cheese Muffins are BETTER than those!
Duration:
INGREDIENTs
Pumpkin Seed Praline
- ½ cup (72g) pumpkin seeds, without shell (raw or roasted and salted)
- 1 tbsp (14g) butter
- 2 tbsp (25g) brown sugar
- ¼ teaspoon pumpkin pie spice
Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- 4 tbsp (50g) granulated sugar
- 2 tsp Kim’s gluten free all purpose flour blend (a store bought blend may be substituted, but hasn’t been tested)
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk
- ½ teaspoon kosher salt
Pumpkin Muffin Batter
- 3¼ cups (455g) Kim’s gluten free all purpose flour blend (a store bought blend may be substituted, but hasn’t been tested)
- 2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1½ teaspoon kosher salt
- 2 cups (15oz or 425g) solid pack pumpkin (do not use pumpkin pie filling)
- 1 cup (240g) canola or vegetable oil (or any other neutral-tasting oil)
- 3 cups (600g) granulated sugar
- ¾ cup (180g) water
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
INSTRUCTIONS
Make Pumpkin Seed Praline
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In a small saute pan, melt butter over medium low heat and add brown sugar and pumpkin pie spice. Add pumpkin seeds and stir gently until sugar has completely melted and is bubbly, 3-5 minutes. Remove from heat and spread onto a nonstick or parchment-lined small baking sheet; cool completely. Break up mixture and use a knife to further cut into small pieces.
Make Muffin Batter
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In a large bowl, whisk together all dry ingredients, including sugar, until fully combined.
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In a medium bowl or measuring cup, whisk together pumpkin, eggs, oil, water, and vanilla extract until smooth.
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Pour wet mixture into dry ingredients and gently whisk until nearly smooth. A few lumps is okay. Let batter sit for 20 minutes while preheating your oven to 400°F.
Make Cream Cheese Filling
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In a medium bowl, beat cream cheese until smooth. Add sugar, flour, vanilla, and salt, mixing until well combined. Add milk and beat just until incorporated. Fill a pastry bag fitted with a ½-inch round tip with filling and set aside.
Assemble Muffins
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Line muffin pan with cupcake liners. Scoop muffin batter nearly to the top of the liners. Place tip in the center of the muffin batter and slowly squeeze while pulling up decorating bag until you reach the top of the batter; stop squeezing and pull away.
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Sprinkle pumpkin seed praline around the edges of the muffin batter.
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Bake muffins at 400°F for 10 minutes, then reduce the temperature to 350°F and continue baking for an additional 10 minutes. Muffins are done when they spring back when lightly touched.
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Remove from the oven and leave muffins in pan for 10 minutes; remove muffins from pan and place on wire racks to cool. Store in the refrigerator and warm, if desired, in the microwave for 20 seconds.
NOTES
Muffins can be kept in the refrigerator in an airtight container for up to one week.
For longer storage, freeze individually on a baking sheet and then transfer to an airtight container for storing up to 3 months. Thaw at room temperature.
