Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup shredded cheddar cheese. 2 tbsp cream cheese, softened. 1 tbsp powdered sugar.
Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. With a whisk, mix the almond flour, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger in a medium-sized bowl that doesn't have gluten. Add the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract to another large bowl. Beat the ingredients together until they are well mixed. Add the dry ingredients to the wet ones one at a time and mix them together until you get a smooth batter. In a small bowl, mix the softened cream cheese and shredded cheddar cheese until they are well mixed. Then, add the powdered sugar and mix it in. Fill up about half of each muffin cup with pumpkin muffin batter after preparing the muffin tin. Put a tiny bit of the cheese mix into each muffin tin and then use a toothpick to mix it into the batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Your gluten-free pumpkin muffins with a cheese swirl on top look great!
