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Pumpkin Cream Cheese Muffins (gluten-free, whole grain, all-purpose options)

Texanerin Baking
  • 48 minutes
  • Serves 20

INGREDIENTS

12 oz

cream cheese1

6 tbsp

raw sugar or granulated sugar

1 tsp

vanilla extract

salt

1/4 cup

brown sugar or raw sugar

1/4 cup

granulated sugar or raw sugar

1 tsp

ground cinnamon

1/4 cup

Bob's Red Mill Gluten-free 1-to-1 Baking Flour or 1/4 cup (31 grams) whole wheat flour, white whole wheat flour or all-purpose flour

1/8 tsp

salt

3 tbsp

unsalted butter

2 cups

Bob's Red Mill 1-to-1 gluten-free baking flour or 2 cups (250 grams) whole wheat flour, white whole wheat flour or all-purpose flour

1 1/2 tsp

baking soda

3/4 tsp

baking powder

1 1/2 tsp

ground cinnamon

1 tsp

ground ginger

1 tsp

ground nutmeg

1/2 tsp

ground cloves

1/2 tsp

salt

2

large eggs (50 grams each, out of shell), room temperature

1 cup

brown sugar or raw sugar

1/2 cup

granulated sugar or raw sugar

1/4 cup

maple syrup

3/4 cup

olive oil2 (or another neutral-tasting oil that's liquid at room temp)

1

(425-gram) can pumpkin puree