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.
The cream cheese center adds a nice creamy surprise in the middle of the muffin!
- 3/4 cup oil (I used a light olive oil)
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup lactose free milk
- 2 1/2 cups gluten free flour blend (I used Bob's Red Mill GF 1 to 1 baking flour)
- 2 teaspoons baking powder (use gluten free if following GF diet)
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1, 3 ounce block cream cheese, cut into 16 small squares
- 3/4 cup gluten free flour blend
- 1/2 cup packed light brown sugar
- 6 tablespoons cold butter, cut into small pieces
- Preheat oven to 350 degrees.
- Prepare about 16 muffin tins with paper liners or lightly oil muffin tin.
- In large bowl, mix oil, brown sugar and vanilla. Add in eggs, one at a time.
- Stir in pumpkin and milk.
- Gradually add in gluten free flour blend, baking powder, baking soda and pumpkin spice blend. (You can use electric beaters or stir vigorously with wooden spoon)
- Divide batter into about 16 regular size muffin tins.
- Add one bite size piece of cream cheese in the middle of each muffin.
- Make streusel. In medium bowl, add gluten free flour blend, brown sugar and pumpkin spice. Add butter and mix with pastry blender or fingers, to create a crumble.
- Evenly distribute crumble on the top of the muffins.
- Bake for 20-25 minutes. Cake tester should come out clean and muffin is cooked through.
- Refrigerate leftover muffins.