With fall in the air — and pumpkins ripening on the vine in my backyard — it makes me think of making pumpkin muffins. Add a little cream cheese frosting and you are in heaven!
Gluten Free Pumpkin Muffins with Cream Cheese Frosting
These are an incredibly moist breakfast muffins that taste like you are eating dessert…
1/2 cup raisins
1-1/2 cups plus 1 tablespoon gluten free all-purpose flour
1-1/3 cups white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp xanthan gum
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
9-1/3 oz of pumpkin puree (fresh or canned)
1/3 cup unsweetened applesauce
1/3 cup chopped nuts – optional
1. Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, xanthan gum and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and nuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
adapted from http://allrecipes.com/
Cream Cheese Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon gluten free vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
adapted from: http://www.foodnetwork.com/