Who else has been anxiously awaiting Trader Joe's gluten free pumpkin products? I know it's pretty much my favorite time of year. As soon as those products hit the shelf I am constantly stocking up. It's hard to say which Trader Joe's gluten free pumpkin products are my favorite, but I have to say I make sure to keep as many of the gluten free pumpkin bread and muffin mix on hand as my pantry will allow. They make me so happy and honestly is there anything better than a pumpkin muffin? Well, shockingly there is... GLUTEN FREE TJ'S PUMPKIN CHEESECAKE MUFFINS.
Super easy to make and perfect for any occasion. Seriously, my family eats these for breakfast, snack and dessert. They are so decadent and the perfect combo of pumpkin, cream cheese and crunch. This fall treat is calling your name. Head to Trader Joe's now and stock up so you can have these pumpkin cheesecake muffins all year round. I hope you enjoy as much as we do. NOT Sponsored.
Preheat oven to 350 degrees Fahrenheit and place liners in muffin tins and lightly coat with cooking spray.
Prepare cake as directed on the box (add pumpkin puree and pumpkin pie spice if using vanilla cake mix).
In a small bowl mix together cream cheese, granulated sugar, egg yolk and vanilla.
In a small bowl combine brown sugar, flour, cinnamon and butter and mix with hands until crumbs form.
Add spoonful of cake mix and 1/2 spoon of cream cheese until muffin liner is filled to the top. Top with crumb topping,
Bake for 20-25 minutes, until toothpick comes out clean.
ENJOY!!!!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.