Yep – it’s pumpkin season! These are gluten free (lot’s of people in the PacNW go gluten free and I am one of those that needs to).
First you need to cook the fresh, sweet, sugar pumpkin – click here for directions– and then you bake the muffins –
Gluten Free Pumpkin Cream Cheese Muffins
2 cups gluten free baking flour (Regular flour also works if you don’t need gluten free)
½ cup packed dark brown sugar
¼ cup raw sugar (turbinado)
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
1 Tablespoon chia seeds
1 Tablespoon melted butter
¼ cup oil
¼ cup milk
1 ½ cup mashed pumpkin (see below)
4 oz. light cream cheese
1 Tablespoon raw sugar
1/8 cup raw sugar
¼ cup chopped roasted hazelnuts
Preheat oven to 350 degrees
Mix all the dry ingredients together in a large bowl – make sure they are well blended. In a separate bowl mix all the wet ingredients, except the pumpkin. Add the wet ingredients to the dry and mix well. Add the pumpkin and again, mix well.
Lightly grease a muffin tin, then fill each cup with the batter.
Drop about ½ – 1 teaspoon of the mixture into the center of each muffin.
Mix the 1/8 cup of sugar with the nuts and sprinkle on the top of each muffin.
Bake for 35-40 minutes – insert a knife in the muffin; it will come out clean when the muffins are done. Cool on a wire rack –
Makes 12 muffins that freeze quite well!