A few years ago my sister come home raving about Starbucks Pumpkin muffins. The best part was the surprise middles. They were cream cheese frosting centers. She asked me if I could duplicate the recipe. I tried and wasn't quite as successful as I would have liked.
Years later, I've tried again, and have added gluten free to the challenge. Imagine my surprise when I bit into them, and I'm not kidding, closed my eyes and moaned with ecstasy!
Gluten Free Pumpkin Spice
Muffins with Cream Cheese Centers
Makes 15 muffins
Cream Cheese balls:
1-8 oz package cream cheese
1/2 cup confectioner's sugar + 1/2 cup for dusting
Combine cream cheese and confectioner's sugar in a medium bowl and stir to combine.
In a smaller bowl, place 1/2 cup confectioner's sugar.
Using a spoon, scoop out about 1 1/2 table spoons of the cheese, and roll it between your hands making a ball. Place into the sugar and coat.
Place onto a cookie sheet. Repeat, until all the cheese has been made into balls. Place into the freezer to rest.
Muffin Batter:
Dry Ingredients:
1 1/2 cups brown rice flour
1/2 cup tapioca starch
2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthum gum
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Wet Ingredients:
1 cup pumpkin puree
3 eggs
1 cup brown sugar
1/4 cup canola oil
Preheat oven to 350 degrees F.
Wisk dry ingredients together in a large bowl.
Combine wet ingredients in a medium bowl and wisk together.
Pour the wet ingredients into the larger bowl and stir together for about 1 minute.
Prepare a muffin tin by lining it with paper liners or spray with
nonstick baking spray.
Spoon batter into pan, filling about half way.
Retrieve cream cheese balls from the freezer and place one into center of each batter. Place remaining batter onto top of cheese balls (about 1 table spoon.)
Bake in preheated oven for 20 minutes.
Remove muffins to cooling rack and let cool 10 minutes.
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