1 cup all-purpose gluten free flour (I used Bob’s Red Mill)
½ cup ground flax seed
6 Tbs. coconut sugar
½ tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
¾ tsp. ground nutmeg
¼ tsp. ground cloves or allspice
4 Tbs. (1/4 cup) melted butter
½ tsp. vanilla
3 Tbs. coconut milk or flax milk
¾ cup pumpkin puree
4 oz. low-fat cream cheese (it’s easier to work with at room temp, but not required)
[Makes 12 muffins]
Preheat oven to 350 degrees. Prep a muffin tin by either lining with paper liners or greasing well with butter or oil. (Or use a nonstick silicone muffin “tin”… muffins slide right out, no grease needed!)
In a large bowl, mix together all dry ingredients (flour through cloves).
In a separate bowl, mix together all wet ingredients (melted butter through pumpkin puree).
Pour wet mixture into dry mixture and mix until combined and completely smooth.
[An optional add-in at this point would be about 1/3 cup dark chocolate chips.]
Scoop about 1 ½ Tablespoons of batter into each muffin slot. Use your spoon or scoop to slightly smooth out the batter and create an even layer. (For this I use a 1 ½ Tbs. cookie/ice cream scoop. It’s worth the investment… I use it all the time for cookies, mini biscuits, and muffins!)
On top of your first layer of batter, gently spoon in about 2 teaspoons of cream cheese into each muffin slot. Don’t worry about smoothing this out. You want it to stay in a nice little mound so it “floats” in the middle of each muffin.
On top of the cream cheese, spoon in an additional 1 ½ Tablespoons of batter.
Bake at 350 degrees for 18-20 minutes, or until slightly golden and firm to the touch.