Fall has officially arrived. *SIGH* I’m not sure if I’m officially ready for this or not, that means winter isn’t too far away. I am ready for the crisp cool mornings, and the soft pitter patter of the rain on the roof, like this morning. A cup of warm green tea in my hands keeping me warm, with these pumpkin cream cheese muffins and fuzzy socks. Of course fuzzy socks are a must. These mornings are what I love about being a morning person, and what I love about fall.
As soon as we had our first brisk morning requiring a jacket is when I knew the fall switch had just been flipped, I have no control over this, my brain just knows when it’s ready to start buying pumpkin in batches, dried beans in bulk, and enough canned tomatoes to get through the winter. I’ve never seemed to can enough tomatoes for the winter. I make way to much chili, like this beef crock-pot chili and vegetarian chili.
Warm, hearty chili is the way to my heart and stomach during these harsh Michigan winters.
They are a denser muffin, which I find happens when using pumpkin. There is one thing I’ve found as a trick to help lighten gluten-free baking, cornstarch. Yep, cornstarch! Even adding it to pre-made gluten-free flours does some fluffy, airy goodness that is most often really needed in gluten-free baking.
I’ve personally think I’ve given up on finding that perfect diy gluten-free flour. I’ve tried many different variations and mixtures, and none of them made the cut to share with you guys, or even stay in my kitchen. I’ve tried a few other pre-mixed gluten-free flours that I can handle, and found most were nothing to be desired either. I recently tried King Arthurs brand and found that if you work with it right it actually does a pretty decent job mimicking the good ole’ gluten baking days, sans the gluten.
One thing that is without a doubt, football season is here! Yes, these cool brisk days, school buses in the morning and leaves turning colors is not just the reminder fall is here but that football is here as well!
Very fittingly the Gluten-free Party Food cookbook that is set to be released Mid-October!
So all you need is some gluten-free pumpkin cream cheese muffins, pumpkin bread, football on the television and a platter of your favorite gluten-free snack-foods. That is what fall is all about.
(I will be announcing the book available for purchase to the mailing family first! To get first dibs on it come join us! )
- 2½ cup gluten-free flour
- 1 teaspoon all-spice
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ⅓ cup honey
- 4 eggs
- 1 (15 ounce) canned pumpkin
- 3 Tablespoons melted butter (may omit if desired)
- 8 ounces softened cream cheese
- 1 egg
- ½ teaspoon vanilla extract
- 2 Tablespoons honey
- Preheat oven to 350° F.
- Prepare muffin tins, I recommend a silicone muffin pan or metal pan prepared with muffin liners.
- In a medium bowl mix together all your dry ingredients, gluten-free flour, all-spice, nutmeg, cinnamon, baking soda, and cornstarch.
- Add honey, eggs, pumpkin and melted butter.
- Scoop muffin dough into muffin tin filling ¾ full.
- In a clean medium bowl add cream cheese, egg, vanilla and honey. Whip together with mixer until combined and creamy (3-4 minutes)
- Spoon 1 Tablespoon cream cheese mixture in center of pumpkin muffin.
- Bake for 8-10 minutes, or until toothpick comes out clean
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If you’re looking for healthier recipe options, click HERE.