Pumpkin Cream Cheese Muffins (gluten-free, whole grain, all-purpose options) - Texanerin Baking
"These pumpkin cream cheese muffins have a generous amount of filling and a streusel topping! Can be made with gluten-free, whole wheat or all-purpose flour...."
INGREDIENTS
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12 ounces (340 grams) cream cheese1
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6 tablespoons raw sugar or granulated sugar
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1 teaspoon vanilla extract
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pinch of salt
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1/4 cup (50 grams) brown sugar or raw sugar
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1/4 cup (50 grams) granulated sugar or raw sugar
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1 teaspoon ground cinnamon
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1/4 cup (34 grams) 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
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1/8 teaspoon salt
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3 tablespoons (42 grams) unsalted butter
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2 cups (268 grams) 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
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1 1/2 teaspoons baking soda
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3/4 teaspoon baking powder
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1/2 teaspoon salt
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2 large eggs (50 grams each, out of shell), room temperature
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1 cup (200 grams) brown sugar or raw sugar
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1/2 cup (100 grams) granulated sugar or raw sugar
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1/4 cup (60 milliliters) maple syrup
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3/4 cup (177 milliliters) olive oil2 (or another neutral-tasting oil that's liquid at room temp)
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1 15-ounce (425-gram) can pumpkin puree
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