Gluten Free Pumpkin Muffins With Cream Cheese. Preheat the oven to 350 degrees. In a large bowl, whisk together the quinoa flour, tapioca starch, baking powder, baking soda, salt, and oats.
Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl. Top each muffin with the cinnamon sugar and bake. Preheat the oven to 350˚ f.
Ingredients for gluten free pumpkin carrot muffins.
These pumpkin cream cheese muffins are my idea of perfection, and i think you will love them just as much as i do. These muffins are moist, tender + also happen to be gluten free. Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl. Layer with 1 spoonful of cream cheese filling, then cover with more muffin batter.
