Gluten and Dairy free

October is here and so is everything pumpkin spice!

I bought a pumpkin spice blend from O.K. Farms here in Hilo. Just smelling the spice blend caused my mind to be flooded with ideas of what to make with it, but  I wanted to bring you something a little different. 

I saw a picture on Pinterest of a copycat version of the Starbucks Pumpkin Cream Cheese Muffin. I thought why not create a pumpkin spice version that is both gluten and cow dairy free. It took a few days to write the recipe from scratch, but it was well worth the effort. 

I hope you guys enjoy them as much as we are!

This recipe you can double the vegan cream cheese and skip the goat cheese if you wish.  We used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You can also swap out the cane sugar for a preferred sweetener like agave. 

GF Pumpkin Cheesecake Muffins

Ingredients:

Muffin Batter:
1 3/4 cups of all-purpose gluten free flour
1/4 cup almond flour
1 cup of organic cane sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp pumpkin pie spice
1 cup pumpkin puree
½ cup avocado oil
½ cup melt or butter sub
3 large eggs room temp
1/8 tsp salt

Cheesecake Filling:
1 tbsp dairy free butter – we used Melt
½ cup chevre goat cheese (4 oz. needed)
½ cup Vio Life Vegan Cream Cheese
1 egg – room temp.
¾ cup sugar
3 tbsp canned coconut milk. Shake before opening
4 tbsp coconut milk yogurt (plain or vanilla)
¾ tsp vanilla extract
1 tbsp gluten-free flour

Instructions:

1. Preheat oven to 350 degrees F
2. Line muffin tin with liners and set aside
3. Mix sugar, eggs, pumpkin puree and avocado oil until well combined.
4. Add the flours, pie spice, salt, baking powder and baking soda. Careful not to overmix.
5. Use measuring cup to fill muffin liners with batter. Fill each just below ¾ full.
6. Beat chevre and sugar with electric mixer in a large bowl until smooth. Add the egg. Mix until the egg is blended into the cheese mixture. Mix in coconut milk. Add coconut yogurt, vanilla extract and gluten-free flour. Mix just until incorporated.
7. Add 1 to 2 tsp of the cheesecake filling into the center of each cupcake liner. Do not swirl.
Bake for 25 minutes or until the edges are lightly golden brown. Let cool.

Enjoy!