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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Pumpkin Cheesecake Muffins
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4 posts in this topic

Gluten Free Pumpkin Cheesecake Muffins
 
 
 
 
 
Serves: 24
 
Ingredients
  • 3 cups all-purpose gluten-free flour (see note)
  • 1 1/2 teaspoons xanthan gum
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups cooked or canned pumpkin puree (not pie filling)
  • 1/2 cup oil
  • 3/4 cup apple sauce
  • 8 oz. package cream cheese
  • 1/3 cup granulated sugar
  • Chopped nuts (walnuts, pecans) or pumpkin seeds to top (optional)
 

 

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, beat cream cheese and 1/3 cup white sugar until light. Set aside.
  3. In a large bowl, combine flour, xanthan gum, spices, salt and baking soda. Set aside.
  4. In a medium mixing bowl, combine the eggs, 1 cup white sugar, brown sugar, pumpkin puree, vegetable oil, and apple sauce.
  5. Pour wet ingredients into dry ingredients, stirring just until combined.
  6. Fill muffin tins (greased or lined with paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, pressing down slightly.
  7. Sprinkle with 1 tsp chopped nuts or pumpkin seeds.
  8. Bake in preheated oven for 20-25 minutes, until a toothpick comes clean from the muffin part (do not touch the cream cheese, it is very hot!).
  9. Let cool in pans for 5 minutes before removing to racks to cool completely.
 

 

Notes
The flour blend is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

 

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these sound delicious!  thank you - thanksgiving is right around the corner and i'm always looking for a pumpkin pie alternative  :)

 

i think denise likes to bake..........  not sure..........    :lol:    :P

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these sound delicious!  thank you - thanksgiving is right around the corner and i'm always looking for a pumpkin pie alternative   :)

 

i think denise likes to bake..........  not sure..........    :lol:    :P

You will love these, they are awesome...yes I love to bake especially muffins and cupcakes. I am the only gluten-free eater in our home so I bake some of my stuff in muffin tins and freeze.   :P

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I love me some pumpkin anything, and since I can't go running off to every shake shop in town this will be a great alternative. Of course, I make a killer pumpkin pie shake at home and as soon as it stops being a bazillion degrees every day we can start having them again. Not sure why, it just feels wrong to have pumpkin anything while its hot out.

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