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Option 1
Muffins Ingredients:
1 cup organic pumpkin purée
3 large organic pasture raised eggs
1/4 cup melted refined coconut oil or melted vanilla bean ghee
1/3 cup organic maple syrup
1 1/2 tsp vanilla extract
1 Tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup almond flour
1/2 cup organic tapioca flour
1/4 cup organic coconut flour
Optional: pumpkin seeds for topping
Cream cheese filling:
7 oz cream cheese
2 1/2 Tbsp organic maple syrup
2 Tbsp milk
1 1/2 tsp vanilla extract
2 Tbsp gluten free flour
Instructions:
1. Add all dry ingredients to a medium size bowl and mix
2. Add wet ingredients in another bowl and mix
3. Add dry ingredients to wet ingredients and mix
4. Add to lined muffin tin
5. Add ingredients for cream cheese filling to a bowl, mix with a handheld mixer until smooth and creamy
6. Pipe cream cheese mixture in the center of muffin
7. Sprinkle pumpkin seeds around top
8. Bake 350 F for 15-17 minutes or until a toothpick comes out clean
9. Let cool for 5 minutes in muffin tin and then transfer to wired cooling rack to cool completely, and enjoy!
10. I like to store mine in an airtight container in refrigerator
Makes 9 large muffins
Option 2
What you need:
1 3/4 cups almond flour
1 cup pumpkin purée
2 large eggs
1/3 cup melted butter or oil
3/4 cup sweetener
2 tsp baking powder
For the cream filling:
6 oz cream cheese, softened
1/4 cup powdered sweetener
1 egg yolk
1 tsp pumpkin spice
How to make them:
1. Preheat your oven to 375F.
2. Mix your dry ingredients and wet ingredients for the muffins separately. Combine in a bowl.
3. Scoop into a greased, lined muffin tin.
4. Then mix ingredients for the filling. Make room in each muffin cup and scoop some filling in.
5. Bake for 25 mins, take them out, let cool & enjoy!
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Past blog you may like as well:
Pumpkin Pancakes
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