These aren’t exactly cupcakes and they aren’t exactly muffins. Hence the name, muffcakes! They however, are absolutely delicious! They are completely light, fluffy and the cream cheese/chocolate center pairs perfectly with the pumpkin spice outside.
I sent these to work with Alex after keeping one at home for myself. I was quite sad though, after I’d eaten mine, and when Alex didn’t bring any extras home from work. These are treats I will make again and again. I’m even working on a chocolate (black bottom) version of these.
You absolutely need to try these muffcakes. You will fall in love with them as soon as you make them. They are a great fall treat, and since they are gluten free anyone can enjoy them!
Gluten Free Pumpkin, Cream Cheese and Chocolate MuffCakes
- 1 ½ Cup Gluten Free Flour
- 1 Teaspoon Xanthan Gum
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream of Tartar
- 2 Eggs
- 1 Cup Sugar
- 1 Cup Pureed Pumpkin
- ½ Cup + 2 Tablespoons Olive Oil
- 2 Teaspoons Vanilla
- For the Filling:
- 8oz Cream Cheese
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Cup Chocolate Chips
Preheat the oven to 350 and line a 12 cup muffin pan with paper liners.
In the bowl of a stand mixer combine the eggs, sugar pumpkin, vanilla and oil. Beat on high until well combined.
Add the cream of tartar, baking soda, salt, pumpkin pie spice, xanthan gum and flour. Beat until slightly thickened.
Using a ¼ Cup measuring cup or cupcake scoop divide the batter into the prepared paper liners.
In the bowl of a stand mixer combine the cream cheese, powdered sugar, vanilla and chocolate chips. Stir until well combined.
Using a 1 tablespoon scoop place a scoop of the filling into the center of the cupcake batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.