Gluten Free Pumpkin Cheesecake Muffins
 
 
As good as, if not better, than Starbucks, but gluten-free.
Author:
Serves: 24
Ingredients
  • 3 cups all-purpose gluten-free flour (see note)
  • 1 1/2 teaspoons xanthan gum
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups cooked or canned pumpkin puree (not pie filling)
  • 1/2 cup oil
  • 3/4 cup apple sauce
  • 8 oz. package cream cheese
  • 1/3 cup granulated sugar
  • Chopped nuts (walnuts, pecans) or pumpkin seeds to top (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, beat cream cheese and 1/3 cup white sugar until light. Set aside.
  3. In a large bowl, combine flour, xanthan gum, spices, salt and baking soda. Set aside.
  4. In a medium mixing bowl, combine the eggs, 1 cup white sugar, brown sugar, pumpkin puree, vegetable oil, and apple sauce.
  5. Pour wet ingredients into dry ingredients, stirring just until combined.
  6. Fill muffin tins (greased or lined with paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, pressing down slightly.
  7. Sprinkle with 1 tsp chopped nuts or pumpkin seeds.
  8. Bake in preheated oven for 20-25 minutes, until a toothpick comes clean from the muffin part (do not touch the cream cheese, it is very hot!).
  9. Let cool in pans for 5 minutes before removing to racks to cool completely.
Notes
The flour blend I use is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/11/gluten-free-pumpkin-cheesecake-muffins.html