Gluten free Pumpkin muffins stuffed with cream cheese :)

Pumpkin muffins stuffed with cream cheese:

Preheat  oven to 325 F , 163 C.
Spray muffin tins with Pam cooking spray 
and then line with muffin cups.


Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 c. pumpkin
2 cups Bob's Red Mill gf flour
1 tsp gf cinnamon 
1/4 tsp gf ground cloves 
1/2 tsp gf nutmeg 
1 teaspoon gf baking soda
1/2 teaspoon  salt 
Philadelphia light cream cheese 
gf pumpkin seeds

Directions:
Cream together butter and sugar.  Add eggs and vanilla and pumpkin.
In a separate bowl whisk together flour, spices and salt.
Gradually add dry to wet ingredients and mix thoroughly.
Fill muffin cups 1/2 full of pumpkin muffin mixture. 
Add a tsp of cream cheese.
Press cream cheese down into pumpkin muffin mixture.
Fill muffin cups to the top with remaining pumpkin mixture.
Press a few pumpkin seeds down into the muffins top.
Bake for 20-23 minutes. 
...Makes 12 muffins

Banana chocolate chip muffins

Banana chocolate chip muffins:

preheat oven to 350 F /176 C

Combine in a large bowl:

3 large mashed ripe bananas

1/4 cup e.v. olive oil

1 cup tight packed light brown sugar

2 teaspoons gf vanilla extract

2 eggs 

1/4 teaspoon white vinegar

Whisk together in a separate bowl:

1/2 cup sorghum flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour!)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons xanthan gum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth.

add 1 c. chocolate chips or raisins
fill muffin tins 3/4 full
spray a 12 tin muffin pan with Pam and put in baking cups
bake muffins for 15-20 mins or until tops are firm.  Less time for mini muffins.