It started with a request for cheesecake for the volleyball team dinner and the success of converting this recipe to gluten free using Pamela’s Extreme Chocolate Mini Cookies and Jules All Purpose gluten free flour. Any suggestions on how to carve up a cheesecake for 16 hungry athletes would be appreciated.
Then I saw these at Starbucks when I was getting my weekly double tall latte. Okay, it was more like my third one. It was one of those weeks that seemed to require more courage and caffeine than usual. And, apparently….more gluten-free baked goodies
I came home and decided to use up the rest of the cream cheese on a gluten free version. I followed the same Pamela’s recipe for the pumpkin muffins from last week, but added a cream cheese filling and omitted the nut and brown sugar topping.
Of course, there was too much cheesecake filling for the 6 big muffin tops, so I pulled out my mom’s recipe for Killer Cupcakes. Everyone was making these Black Bottom Cupcakes in the 80s. They were our favorites and I haven’t tried them gluten free. I took mom’s recipe(which is exactly the same as this one.) and substituted Jules’ flour for the regular flour and it worked. This recipe made 6 big muffin tops with cream cheese and two without. So, either double up your pumpkin muffin recipe to match the cheesecake filling amount or just make all chocolate with fillings.
OMG, you are making me drool this morning. I guess I better go have some breakfast, but I don't have any of those tempting muffins to eat. A bowl of gf cereal just doesn't compare.
But seriously, that cheesecake looks devine.
Cheesecake and muffins?! Love it =D.
That cheesecake and those muffin tops are awesome looking! I really like the way baked goods turn out when using Jules, but I have some type of reaction to it. Even my husband, who is not gluten free, has issues with it. I know it's certified gluten free, so I'm not sure what the issue could be. I've read about others having issues, too. In any regard, you made some great goodies! I always loved Black Bottom Cupcakes.
Shirley
Shirley- My youngest says the same thing about the Jules flour. She says it's the tapioca starch or Expandex. Don't know how she "knows" this, but I have had a couple other people say the same thing. I don't seem to have a problem and neither does my son.
The tapioca starch/Expandex factor (which is modified tapioca, right?) makes perfect sense, Wendy. I've had issues with tapioca before in other gf products, but I can eat tapioca pudding. ?? And Mr. GFE has the same issue, but loves tapioca pudding. This is the reason I usually don't buy large amounts of any product. I think I'll be sharing with friends and my support group members.
I make a pumpkin cheesecake with gf ginger snap crust each year and it's wonderful. I make a lighter version (less cream cheese) and I actually like it better than a traditional one.
Thanks!
Shirley