Streusel-topped Pumpkin Muffins (gluten free + low FODMAP)

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This weekend I enjoyed some time in the kitchen! I wish you could have been a fly on the wall to see my mess! When I get into cooking and baking, I become a one man wrecking crew! Ha! 🙂

I whipped up gluten free and low FODMAP pumpkin muffins, Thanksgiving style turkey meatballs (made with sage, small amounts of celery, leek greens and gluten free stuffing) and delicious turkey wraps with grated carrot, avocado and butter lettuce. Cooking in the kitchen is truly one of my happy places. I love getting creative and trying new recipes. I post most of my recipes here on the blog but also post some recipes on my Instagram feed. Feel free to follow me there as well.

I was inspired by Half Baked Harvest‘s instagram feed which showcased pumpkin coffee cake muffins. Each muffin had a bite-size block of cream cheese slipped into the center of the muffin –which sounded like perfection to me.

I reviewed the recipe and knew that I could tweak it to make it gluten free and low FODMAP for my followers.  And, good news, I modified the recipe, and these muffins are so good. They are delicious warm out of the oven but equally good at room temperature the next day. Of course, I tested them warm, slightly warm and at room temperature so that I could report back to you. 😉 From food safety perspective, do not leave muffins at room temperature for more than 2 hours. Store in refrigerator.

As a reminder the low FODMAP diet is portion driven.  So…for food items such as cream cheese that can be high FODMAP in a large portion, a small portion (as in this recipe) fits the criteria to be low FODMAP.  In each muffin is just about 1 heaping teaspoon of block style cream cheese –which is very low lactose in this serving size. So…feel free to use regular block cream cheese in this recipe. You’ll be glad you did.

These muffins are not too sweet and have a nice hint of pumpkin spice.  

The cream cheese center adds a nice creamy surprise in the middle of the muffin!

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