MINI PUMPKIN CREAM CHEESE BITES | GLUTEN FREE

These pumpkin cream cheese bites are the perfect fall treat! They're gluten free and delicious! Bonus! they freeze well too! Just pop them into the microwave frozen and in 20 seconds you'll have a quick and yummy 'mini' treat that will satisfy that mid-day hungry.
Here's what you need: Preheat oven to 350 degrees-bake
Fine almond flour (2 1/4 cups)
Oat flour (1/2 cup, store bought or homemade, ground fine)
Brown Rice flour (1/2 cup)
Baking powder (1 tsp)
Baking soda (1 tsp)
Salt (1/2 tsp)
Pumpkin pie spice (1 Tbsp)
Ground cloves (1/4 tsp)
Egg (1, beaten)
Coconut oil, softened (or butter)
Coconut sugar (1 cup)
Pumpkin puree (1 cup, use the puree, not the pumpkin pie filling)
Molasses (1 tsp)
Vanilla (1 tsp)
Measure dry ingredients in medium mixing bowl; almond flour, oat flour, brown rice flour, baking powder, soda, salt, pumpkin spice and cloves. Mix well. Set aside.
In large mixing bowl beat egg and coconut oil, add coconut sugar and mix until creamy. Add molasses and vanilla, mix until blended. Add pumpkin puree and fold in. Add dry ingredients half at a time. Slowly fold in until combined. Set aside.
Cream cheese filling:
Mix 4 ounces of whipped cream cheese, 1/4 cup powdered sugar and 1 tsp cornstarch together until creamy.
Using a piping bag or freezer bag, cut a 3/4'' hole at the tip for the batter. It's helpful to set your piping bag into a wide glass or mug while filling. Fill 3/4 of the way full, roll the open end toward the tip until you push the batter all the way to the end. Repeat this process with your cream cheese filling, except cut a 1/2'' opening at the tip instead.
Lightly spray mini muffin cups with nonstick cooking spray. Fill each cup all the way to the top, don't overfill, just a little above the top is good. Now push cream cheese filling tip into each batter filled cup gently squeezing, pressing and lifting at the same time. Try not to overfill. Press your tip about halfway down into the batter, no further. Squeeze, press and lift and repeat with each cup.
Bake 14 minutes. Allow to cool. The mini muffins are actually better when cooled. Refrigerate for up to a week or freeze for 2 months. They freeze really well. Pop them in the microwave straight out of the freezer for 20 seconds and you're good to go!
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[@suessosimplesogoodrecipes5410]

Hey guys! If you're gluten sensitive, these mini pumpkin muffins are gonna make you smile. These are a fall treat you won't want to skip!

[@sannidaily]

Wow !! It looks so yummy.😍Thanks for sharing.

[@suessosimplesogoodrecipes5410]

Thank you! You are very kind. I appreciate your nice comment!

[@racivlog5168]

Another recipe from you...wowwww....taste so good for sure .

[@suessosimplesogoodrecipes5410]

Thank you! I couldn't stop eating these! =)