Wednesday, September 30, 2009

Gluten Free Pumpkin Cream Cheese Muffins

A few of my friends and I wanted to try a new recipe because I seem to be offering Riaan the same foods over and over again . We changed some ingredients to add healthier options such as instead of butter we used cocanut oil and instead of egg we used mashed extra firm organic tofu. These turned out amazing .

Here is the original recipe.

Cream Cheese Topping
1 (8 ounce) package cream cheese
1 egg - substitute with flax or egg replacer
1 teaspoon vanilla extract
3 tablespoons brown sugar

Struesal Top

4 1/2 tablespoons all-purpose flour used Pamela's GF baking flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

Muffin Mix

2 1/2 cups all-purpose flour used Pamela's GF Baking flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs use flax or egg replacer mix
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. 2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

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