Gluten Free Pumpkin Muffins with Puffed Cream Cheese Center

Makes 12 muffins

Ingredients

Cream cheese puff topping

4 ounces cream cheese softened
2 tablespoons sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice optional
Pinch of salt

Pumpkin muffin batter

1 and 3/4 cups gluten free all purpose flour
1 cup pumpkin puree
2 eggs
1/2 cup olive oil or melted butter
3/4 cup maple syrup or coconut sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon salt

Instructions

Make the cream cheese topping

In a bowl mix cream cheese and sugar until smooth.
Add the egg yolk vanilla lemon juice and salt.
Mix until completely smooth and thick.
Place in the refrigerator for 20 minutes so it firms slightly.

Make the muffin batter

Preheat oven to 350°F. Line a muffin tin with 12 liners.
In one bowl whisk gluten free flour baking soda baking powder pumpkin spice cinnamon and salt.
In another bowl whisk pumpkin puree eggs oil maple syrup milk and vanilla until smooth.
Pour the dry mixture into the wet mixture.
Stir until the batter is fully combined and smooth.

Assemble

Fill each muffin liner two thirds full with pumpkin batter.
Use the back of a spoon to make a small well in the center of each muffin.
Remove the chilled cream cheese topping from the fridge.
Scoop one tablespoon directly on top of each muffin.
Do not press it down. It must sit on top so it can puff.

Bake

Bake at 350°F for 18 to 24 minutes depending on your oven.
The cream cheese should rise slightly and look set and the muffin edges should be golden.
Let muffins cool in the pan for 10 minutes then move to a cooling rack.