Low FODMAP Pumpkin Cream Cheese Muffins
Servings: 12
Ingredients
- ¼ cup icing sugar
- ½ cup /125 grams of cream cheese
- 1 egg yolk
- ½ tsp vanilla extract
- 2 eggs
- ⅓ cup cooking oil, canola or melted coconut oil
- ½ cup maple syrup
- 1 cup pumpkin purée
- ¼ cup of lactose free milk, or a milk alternative, for example; almond milk
- 1 tsp vanilla extract
- 1 ¾ cup of gluten free flour (I used Bob Red mill’s all-purpose blend)
- ½ cup old fashioned oats
- 2 tsp pumpkin spice blend
- 1 tsp baking soda
- ½ tsp salt
- Pumpkin seeds, for sprinkling (optional)
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a 12 cup muffin pan with paper liners, or grease each cup.
- Start with the cream cheese filling by blending icing sugar, cream cheese, egg yolk and ½ tsp of vanilla extract into a medium bowl. Using an electric mixer, blend until smooth. Place this filling in the fridge until ready to use so that it stays firm.
- In a large bowl, whisk 2 eggs. Add in oil, maple syrup, pumpkin puree, milk and vanilla extract. Stir well.
- In a new bowl, blend all dry ingredients by adding flour, oats, pumpkin spice blend, baking soda and salt together.
- Slowly add the dry ingredients to the wet and stir until just mixed.
- Start filling the muffin tins by adding 1 heaping TBSP of pumpkin batter to each muffin cup. Next, add 1 tsp of cream cheese filling to each muffin cup. Lastly cover with pumpkin batter so that each muffin cup is ¾ full. (Optional: sprinkle each muffin with pumpkin seeds).
- Place in oven and bake for 20-22 minutes.
- Store muffins in the fridge once cooled.