Pumpkin Spice Cream Cheese Muffins

Posted on by llbalanced
Pumpkin Spice Cream Cheese Muffins
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    [post_title] => Pumpkin Spice Cream Cheese Muffins
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10.11
gluten free pumpkin spice cream cheese muffins grain free

This recipe is a direct response to multiple requests for Pumpkin Spice Cream Cheese Muffins! Does Starbucks have them or something? It seemed like such a specific and BRILLIANT request that I couldn't help but oblige.

And while I do have a yummy Pumpkin Loaf recipe, muffins are fantastically portable. Plus, adding cream cheese can only make EVERYTHING better! **Note: if you want this recipe to be dairy-free, you'll have to use dairy-free/vegan cream cheese, and the texture/consistency tend to vary by brand. So the topping may be a little runnier, in which case you might need to add more chickpea flour.

gluten free pumpkin spice cream cheese muffins grain free

gluten free pumpkin spice cream cheese muffins grain freeWhile I could have gotten 12 muffins out of this batter, I am a huge fan of huge muffin tops, so I love how these babies fluff up around the edges of the tin and create a beautiful round "umbrella" shape. It's just more fun to eat, in my opinion! That said, you could make them smaller and use all 12 tins, you'll just need to decrease the baking time by a few minutes.

You've seen me use chickpea flour recently, and you're going to see it more as time goes on! Chickpea flour is nutrient dense, packed with fiber and plant-based protein, so it makes for very satisfying and satiating end products. In addition, I personally adore the the texture of goods baked with chickpea flour; they're a little dense and M-O-I-S-T, almost similar to a pound-cake consistency. Unfortunately there's not an obvious substitute for chickpea flour, so you'll just need to play around if you want to switch things up. But as always, I will never ask you to buy an ingredient without making sure there are plenty of recipes to use it in. I have a solid handful of recipes in my upcoming cookbook that use chickpea flour, and they're awesome!

gluten free pumpkin spice cream cheese muffins grain freeFor those who specifically requested this recipe, please please let me know what you think! I love them, especially lightly toasted with a pat of butter or smear of pecan butter . Tag @lauraleabalanced #llbalanced so I can see your creations!

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TOTAL TIME :21minutes20minutes25minutes
10muffins
INGREDIENTS
  • MUFFIN INGREDIENTS
  • 1/4 cup avocado oil, plus more for greasing (brand linked below)
  • 1 cup blanched almond flour (brand linked below)
  • 3/4 cup chickpea flour (brand linked below)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine groun sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large room temperature eggs
  • 1/2 cup monkfruit sweetener (brand linked below, sub more coconut sugar)
  • 1/4 cup tablespoon coconut sugar (brand linked below)
  • 1/2 cup pumpkin puree (brand linked below)
  • 1 teaspoon vanilla extract (brand linked below)
  • CREAM CHEESE FROSTING INGREDIENTS:
  • 2 tablespoons chickpea flour (brand linked below)
  • 2 tablespoons maple syup (brand linked below)
  • 1/3 cup plain full-fat cream cheese, room temperature **see note for dairy free in post below
DIRECTIONS
  1. Heat oven to 350° F. Use avocado oil to grease the surface of a 12-cup or 2 6-cup muffin tins (not inside the actual cups). Line 10 cups with liners.
  2. In a large mixing bowl whisk together almond flour, chickpea flour, cinnamon, ginger, nutmeg, salt, baking soda and baking powder. Another mixing bowl, whisk together eggs (check for shells!), monkfruit sweetener, coconut sugar, pumpkin purée, remaining ¼ cup avocado oil and vanilla extract.
  3. Add wet ingredients to dry, and fold until Incorporated. Evenly distribute batter amongst 10 muffin tins, then gently shake tins to help level.
  4. In a bowl, combine all cream cheese topping ingredients and whisk until smooth. Evenly distribute over muffin batter, then use a toothpick to swirl into the batter.
  5. Bake muffins for 21 minutes, then allow to cool 10 minutes in the tin. Use a butter knife to gently unstick/separate any of the muffin top from the tin or eachother, then remove muffins and add to a cooling rack. Cool another 15 minutes before enjoying.
  6. Leftover muffins, once cooled completely and tightly sealed, can sit at room temperature up to 3 days or frozen 4-6 months. I don’t recommend refrigeration.
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