Description
Celebrate Fall season with these Pumpkin Spiced Cream Cheese Mochi Muffins. This gluten-free muffin recipe is tweaked several times to make sure that the exterior is extra crispy and interior is dense and chewy.
Ingredients
Scale
- 2 cups sweet rice flour
- 1 cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup unsalted butter, melted
- 1 13.5 oz coconut milk
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- pumpkin seeds (optional)
Cream Cheese Filling
- 4 oz cream cheese
- 2 tbsp granulated sugar
Instructions
Pumpkin Muffins
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Preheat the oven to 350°F. Generously grease the cupcake/muffin tin with butter.
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In a large bowl, prepare dry ingredients. Mix sweet rice flour, brown sugar, baking powder, salt, pumpkin spice, ground cinnamon, and nutmet together.
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In another bowl, prepare wet ingredients. Combine melted butter, coconut milk, eggs, and vanilla extract. Whisk until smooth.
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Add dry ingredients into the wet ingredients. Whisk until smooth and no more clumps. Then add pumpkin puree into the batter, whisk until well combined.
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Fill ½ of each muffin tin with pumpkin muffin batter. Layer with 1 spoonful of cream cheese filling, then cover with more muffin batter. Fill each muffin tin with batter up to just below the rim. Sprinkle pumpkin seeds on top (optional).
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Bake for 45-50 minutes, or until top and edges are brown and crispy.
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Let cool for at least 30 minutes. Be patient! These mochi muffins need to cool down in order to achieve chewy texture.
Cream Cheese Filling
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Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth and creamy. Beat in 2 tbsp of sugar until combined.
Notes
You can substitute brown sugar with coconut sugar
Muffins can be stored in an air tight container for up to 3 days. Refrigerate in a zip lock bag if storing for more than 3 days.
If using a lighter muffin tin, it may need longer baking time.
- Category: Breakfast, Dessert
- Cuisine: American, Japanese
Keywords: cream cheese, mochi muffins, pumpkin