Pumpkin Cream Cheese Muffins

These babies are addictive. And you won’t mind it, because they’re made so wholesome that it’s okay to eat a couple (dozen) 🙃

I’ve been making them about twice a week for the last month and I don’t really see an end in sight.

they’re everything yo want in a fall dessert. Pumpkin-y, warm cinnamon, soft and pillowy muffin texture, all while being gluten free, refined sugar free, and really simple to make.

Pumpkin Cream Cheese Muffins

• 3 eggs

• 1 cup pumpkin

• 1/4 cup grassfed butter, melted

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/2 cup arrowroot flour

• 1/3 cup maple syrup

• 1 tbsp vanilla extract

• 1 tbsp pumpkin pie spice

• Pinch salt

Filling

• 7oz container cream cheese

• 1 tbsp maple syrup

• 1 teaspoon vanilla extract

• 3 tbsp almond flour

MAKE IT

1. Preheat oven to 350F. 

2. Mix wet ingredients. Add in dry and mix again

3. In a separate small bowl, add in cream cheese filling ingredients and mix well.

4. Scoop out muffin batter using an ice cream scoop into prepared muffin tins. One scoop for each muffin makes the perfect size.

5. Take a zip lock bag and fill with cream cheese filling. Cut a small corner off. Pipe filling into each muffin by pressing into it slightly and squeezing filling in, until it comes up on the top. 

6. Bake for 20 min or until the tops look golden and no longer jiggly. They firm up more as they cool. Enjoy 🙂