In pumpkin season, pumpkin recipes are indispensable! We have any number of pumpkinny squash proliferating in our garden (read: taking over our entire yard and property). This is a tasty and not-too-sweet cheesecakey muffin.
3/4 cup brown rice flour
3/4 cup amaranth flour (or another 3/4 cup brown rice flour)
1/4 cup tapioca starch flour
1/4 cup soy flour
1/2 tsp xanthan gum
1/2 cup sugar
1/2 tsp ginger
pinch nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1 tbsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
3/4 cup cooked pumpkin
1/2 cup melted butter
1/4 cup sour cream
1 4-oz pkg cream cheese, cut in 12 cubes
In a large bowl, mix flours and starches, sugar, spices, baking powder, and salt. In a small bowl, mix eggs, pumpkin, butter, and sour cream. Add to the flour mixture and stir just until blended. Fill greased muffin cups 1/3 full. Place a cube of cream cheese in the centre of each. Add more batter to fill cups 2/3 full. Bake at 400F for approx. 15 to 20 minutes.
