Gluten-Free Pumpkin Mascarpone Muffins are a to-die-for breakfast or brunch treat. All in all, these are the tastiest muffins I have ever had. Pumpkin with hints of maple sugar and a delightful hidden gem inside. Nonetheless, inside each muffin is a dollop of maple-sweetened mascarpone. Topped with candied pumpkin seeds which without a doubt give it a crunch. Indeed the fall flavors envelop you in a warm virtual comforting hug. Above all, this pairs well with a cup of tea or coffee. Perfect for Fall, Winter, or anytime. Once taste these muffins you will adore them.
Gluten-Free Pumpkin Mascarpone Muffins:
Consequently, the maple and pumpkin will fill the air with their decadent aroma. Indeed, just imagine waking from sleep with these warm muffins calling your name. Think about biting into these soft and tender crumb muffins and topped with a cinnamon-candied pumpkin seed topping for a textural component. Most importantly, the mascarpone needs to be at room temperature before creating the filling and icing. Believe it or not but this muffin can be topped twice with candied pumpkin seeds, thereby, giving it twice the crunch. Just top with the sweetened seeds before baking. In conclusion, ice the muffins and then top them with some more seeds. In fact, it is an elegant yet tasty muffin.
Gluten-Free Pumpkin Mascarpone Muffins:
However, if you have never had mascarpone you are indeed in for a treat. Needless to say, the mascarpone gives them the taste of cheesecake. Needless to say, Autumn makes me think of Halloween and Thanksgiving. At the same time, these would make a wonderful Thanksgiving morning breakfast or a wonderful addition to a Christmas brunch.
Pumpkin Variations:
For example, each muffin can be filled with mascarpone or left without filling. Top the muffins with my recipe of candied pumpkin seeds before going in the oven or leave them off. Not to mention, the same can be done with the icing. Of course, a couple of tablespoons of bourbon or rum. Of course, the bourbon or rum will bake out while leaving the flavor behind. Since the alcohol cooks off young and old can eat them.
Gluten-Free Pumpkin Mascarpone Muffins
Pumpkin Muffins
- 3/4 cup cassava flour
- 3/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp allspice
- 1/4 salt
- 3 eggs
- 1/2 cup maple sugar
- 1/2 cup monk fruit sweetener
- 1 cup pumpkin puree
- 3/4 cup olive oil or avocado
- 1/4 cup of candied cinnamon pumpkin seeds
Directions:
First, preheat the oven to 425 F. Second, place muffin peppers into the muffin tin. Third, in a bowl combine cassava flour, almond flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt and stir together until well blended. Fourth, in a separate bowl using an electric mixer combine, the eggs, maple sugar, monk fruit sweetener, pumpkin puree, and olive oil until smooth. Thirdly, add 1/2 of the flour mixture. Lastly, blend in the remaining flour. Fill the muffin tin with a small amount of pumpkin batter.
Mascarpone Filling & Icing:
- 8 oz of mascarpone softened
- 6 tbsp of maple syrup
Directions:
First, preheat the oven to 425 F. In any event, stir the mascarpone and maple syrup together until well blended. Once the filling is made. Make a small well in each muffin. Use a small 1 tsp cookie scoop to place a small amount of filling in each muffin well.
Finally, fill the muffins with the remaining batter. Place a small amount of Candied Pumpkin Cinnamon Seeds on top of each muffin. Place the muffins into the oven. Bake for 5 minutes. Without opening the oven turn it down to 350 and cook the remaining 15-17 minutes.
Allow the muffins to cool in the pan. Place the remaining Frosting into a baggie snip off the edge and drizzle with the remaining sweetened mascarpone. Lastly, top with candied pumpkin seeds. 
Gluten-Free Pumpkin Mascarpone Muffins
Equipment
Ingredients
Muffin Batter
- 3/4 cups cassava flour
- 3/4 cups " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp allspice
- 1/3 tsp salt
- 3 whole eggs
- 1/2 cup maple sugar
- 1/2 cup monk fruit sweetener
- 1 cup pumpkin puree
- 3/4 cup avocado oil or olive oil
- 1/4 cup candied cinnamon pumpkin seeds see the recipe on my blog
Mascarpone Filling and Frosting
- 4 oz mascarpone
- 6 tbsp maple syrup
Instructions
- Second, place muffin peppers into the muffin tin.
- Third, in a bowl combine cassava flour, almond flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt and stir together until well blended.3/4 cups cassava flour, 3/4 cups almond flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp allspice, 1/3 tsp salt
- Fourth, in a separate bowl using an electric mixer combine, the eggs, maple sugar, monk fruit sweetener, pumpkin puree, and olive oil until smooth.3 whole eggs, 1/2 cup maple sugar, 1/2 cup monk fruit sweetener, 1 cup pumpkin puree, 3/4 cup avocado oil or olive oil
- Finally, add 1/2 of the flour mixture.
- Lastly, blend in the remaining flour. Fill the muffin tin with a small amount of pumpkin batter.
- Fill the muffin tin with a small amount of pumpkin batter.
- First, preheat the oven to 425 F.
Adding the Filling
- In any event, stir the mascarpone and maple syrup together until well blended.4 oz mascarpone, 6 tbsp maple syrup
- Once the filling is made make a small well in each muffin.
- Use a small 1 tsp cookie scoop to place a small amount of filling in each muffin well. Finally, fill the muffins with the remaining batter. Place a small amount of Candied Pumpkin Cinnamon Seeds on top of each muffin. Place the muffins into the oven. Bake for 5 minutes. Without opening the oven turn it down to 350 and cook the remaining 15-17 minutes.
- Finally, fill the muffins with the remaining batter.
- Place a small amount of Candied Pumpkin Cinnamon Seeds on top of each muffin.1/4 cup candied cinnamon pumpkin seeds
- Finally, place the muffins into the oven.
- Bake for 5 minutes.
- Without opening the oven turn it down to 350 and cook the remaining 15-17 minutes.
- Allow the muffins to cool in the pan.
- Place the remaining Frosting into a baggie snip off the edge and drizzle over the muffin.
- Each muffin can be topped with a small amount of candied cinnamon pumpkin seeds1/4 cup candied cinnamon pumpkin seeds
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 11 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 56 mg | 19 % |
| Sodium 3808 mg | 159 % |
| Potassium 142 mg | 4 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 12 g | |
| Protein 4 g | 7 % |
| Vitamin A | 42 % |
| Vitamin C | 1 % |
| Calcium | 5 % |
| Iron | 10 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
over the muffin. Each muffin can be topped with a small amount of candied cinnamon pumpkin seeds.
Chef Notes:
Why start baking at 425 and then reduce? In summary, making the muffins at a high temperature initially for 5 minutes will quickly lift the tops of the muffins creating high tops. Followed by reducing the temperature without opening the oven will allow the centers to create a soft crumb. Thereby, making bakery-style muffins. I highly suggest not doing this for mini muffins.
Freezing Muffins: Yes, the muffins can be frozen. I highly suggest placing them with their liners on a small baking sheet and place in the freezer for around 4-5 hours. Next, remove it from the freezer and place it in a freezer bag. Most importantly, remove all the air possible before sealing. Place into the freezer with the date for up to 4 months. Remove and defrost in the fridge. Eat at room temperature or warm them in the microwave.
