Ingredients
1/4 cup butter, room temperature
1/4 cup cream cheese
1/3 cup pumpkin pureed
2/3 cup sugar
2 eggs
1/3 – 1/2 cup of milk
2 teaspoons vanilla
1 teaspoons cinnamon
pinch of salt
1 cup GF flour mix
1 teaspoon baking powder
1/4 cup cocoa powder
Directions:
Preheat your over to 375F.
Cream together butter, cream cheese and sugar. Add pumpkin and mix again.
Add eggs and 1/3 cup of milk. Mix again. (Keep remaining milk for the end just in case you need to add it to the batter)
Add vanilla, cinnamon, salt, GF flour mix, baking powder and cocoa powder. Mix again.
The batter should be nice and thin – kind of like cake batter. If it’s like this, don’t add the milk. If it’s really thick, add the milk slowly until you get a nice consistency.
Fill muffin cups 2/3 of the way.
* I used mini muffin tins and an ice cream scoop to fill them
Bake for 25 – 30 minutes or until completely baked through and set. Remove from the oven and allow to cool for 5 – 10 minutes before eating.
To make theses even MORE yummylicious – feel free to add 1/2 cup chocolate chips!
