Name: Low FODMAP Pumpkin Spice Muffins with Cream Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: american
Ingredients: 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; 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

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!

Ingredients

Scale

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