Earlier this fall, I tried a delicious pumpkin muffin at a local coffee shop and was instantly hooked. Not too sweet, the perfect balance of cream cheese filling, and absolutely crave-worthy. Well, apparently I was not the only one who felt this way…because several visits to this coffee shop left me without a muffin to satisfy my craving because they were sold out!

So, what did I do? Created my own recipe for Pumpkin Spice Muffins with Cream Cheese that are low FODMAP and absolutely delicious.

These would be perfect to make for friends or family this time of year!

Low FODMAP Pumpkin Spice Muffins with Cream Cheese Tips

To make these low FODMAP, I used an all purpose gluten free flour blend (I love using the Now Foods Living Now product) for the flour. If you aren’t sensitive to wheat or gluten you can absolutely use a traditional all purpose flour.

For the cream cheese filling, I used lactose-free dairy products from Green Valley Creamery. It’s real dairy, but contains the lactase enzyme making it easier on digestion. While I haven’t tested the recipe this way, you could probably use vegan dairy products as well.

Last tip…make sure you use canned pumpkin and NOT canned pumpkin pie mix. The pumpkin pie mix contains spices and sugar, which would alter the outcome of the recipe.

Low FODMAP Pumpkin Spice Muffins with Cream Cheese

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• Author: Tara Deal Rochford
• Total Time: 50 minutes
• Yield: 12 muffins 1x

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Description

After trying a delicious pumpkin spice muffin at a local coffee shop, I was inspired to make my own low FODMAP Pumpkin Spice Muffin with Cream Cheese!

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Ingredients

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For the muffins:

1 3/4 cup gluten free all purpose flour blend (traditional all purpose flour works here too)

1/4 tsp baking powder

1 tsp baking soda

1 tsp sea salt

2 tsp ground cinnamon

2 tsp turmeric

3/4 tsp ground nutmeg

1/4 tsp ground cloves

⅛ teaspoon black pepper

1 1/4 cups turbinado sugar (I prefer NOW Foods)

1/3 cup melted and cooled butter (I use Green Valley Organics lactose-free)

2 eggs

1 cup canned pumpkin

1/3 cup unsweetened almond milk

1 tsp vanilla

For the cream cheese filling:

6 oz block cream cheese, softened to room temperature (I use Green Valley Creamery lactose-free)

1 egg yolk

½ teaspoon vanilla extract

3 tablespoons granulated sugar

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Instructions

Preheat the oven to 350 degrees Fahrenheit.

Line a 12 cup muffin pan with muffin liners or spritz with non-stick cooking spray.

In a large bowl, sift all ingredients from the flour through the black pepper together.

In a separate large bowl, beat the sugar, butter, eggs and pumpkin together until fluffy.

Add the sifted dry ingredients to the wet ingredients in three rounds alternating with the almond milk and vanilla, mixing well between each round.

Make the cream cheese filling: beat the cream cheese with a hand mixer or in a stand-mixer with the whisk or paddle attachment until smooth and creamy. Mix in the egg yolk, vanilla and sugar until combined. 

Spoon 1 tablespoon of the muffin batter into the bottom of each muffin tin. Layer with a small tablespoon full of the cream cheese filling, then top each muffin tin with enough batter to fill the cup all the way up to the top. 

Bake at 350 for about 30 minutes (double check this at 20 minutes to make sure they aren’t getting too dark).

Allow to cool for 10 minutes and enjoy!

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: breakfast
• Method: oven
• Cuisine: american