Gluten Free Pumpkin Cream Cheese Muffins

letthemeatgfcake.com

Sharon

subheading: Pumpkin Seed Praline:

½ cup (72g) pumpkin seeds, without shell (raw or roasted and salted)

1 tbsp (14g) butter

2 tbsp (25g) brown sugar

¼ teaspoon pumpkin pie spice

subheading: Cream Cheese Filling:

8 oz (226g) cream cheese, softened

4 tbsp (50g) granulated sugar

2 tsp Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)

1 teaspoon vanilla extract

2 teaspoon whole milk

½ teaspoon kosher salt

subheading: Pumpkin Muffin Batter:

3¼ cups (455g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)

2 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1½ teaspoon kosher salt

2 cups (15oz or 425g) solid pack pumpkin (do not use pumpkin pie filling)

1 cup (240g) canola or vegetable oil (or any other neutral-tasting oil)

3 cups (600g) granulated sugar

¾ cup (180g) water

4 large eggs, at room temperature

1 tablespoon vanilla extract

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