September 29, 2017

Pumpkin Muffins with Maple Cream Cheese

Pumpkin, muffins, cream cheese...perfection! These pumpkin muffins with maple cream cheese are a surprisingly healthy treat from Autumn Calabrese’s FIXATE cookbook. Pay close attention to the recipe calling for PURE maple syrup. Make sure you arent buying maple-flavored syrups with artificial sweeteners and colors.

This recipe also includes almond flour, which is gluten free and lower in carbs compared to traditional wheat flour. You can also use any other gluten free flour like coconut or blending baking mix. 

2 oz . cream cheese

1 Tbsp . pure maple syrup
1 large egg , lightly beaten (or flax egg if you have allergies) 1 cup canned pumpkin puree
11⁄2 cups almond flour
3⁄4 tsp . baking soda , gluten-free
1 dash sea salt (or Himalayan salt)
2 Tbsp . pumpkin seeds (purchased or
roasted at home)

1. Preheat oven to 350° F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture; mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than 1⁄2 full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the center of each muffin. Evenly fill muffin cups 3⁄4 full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.

10. Bake 18 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean.
11. Transfer muffins to rack; cool. 

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