Fall themed muffins with a little kick of chai
It's Pumpkin Spice season all around, and you know that means Thanksgiving and fall are here or if you're like me it's anytime of year. These Pumpkin Spice Muffins are the perfect way to finish the big meal with family! Pumpkin flavored on the inside and topped with a cream cheese frosting that has hints of chai and sprinkled with a little pumpkin pie spice on top. All of my gluten free foodies know that gluten free dessert at a feast is hard to come by. When you say you've got muffins for it, your jaw will drop and you will eat it up. Now if you want just the muffin and no frosting, just eliminate the frosting and it's still just as good. Happy PSL season everyone!
Prep Time: 10 mins
Cook Time: 25 mins
Inactive Time: 2 Hrs
Makes 24 muffins
Ingredients
1 c sorghum flour
1 c rice flour
1/2 c tapioca flour
3/4 c sugar
3/4 c brown sugar
3 eggs
2 T butter melted
1 T baking soda
1 T cinnamon
Dash of nutmeg
1 c milk
1.5 T pumpkin pie spice plus garnish
1 T baking powder
1 t xanthan gum
1/4 t salt
1 T GF vanilla extract
1 15 oz can canned pumpkin
2 c cream cheese
1.5 c powdered sugar
Dash of cinnamon
Dash of nutmeg
Dash of ginger
Dash of cardamom
Directions
1. Preheat oven to 350 degrees. Line muffin tins with liners.
2. Combine all dry ingredients in one bowl.
3. Beat sugars with butter, eggs, milk, and vanilla extract. Combine dry and wet and stir in pumpkin.
4. Spoon batter into muffin tins and fill 3/4 of the way. Bake for 20-22 mins.
5. Remove from muffin tins after a few mins and let cool completely.
6. Beat cream cheese, powdered sugar and spices for frosting. Chill in fridge for at least 1 hr.
7. Fill a piping bag with frosting and frost the cupcakes. Sprinkle with pumpkin pie spice.