Tuesday, December 20, 2016

Pumpkin Muffins with Maple Cream Cheese!


It’s Fall, which in my house means Pumpkin season. I came across this healthy and delicious recipe for Pumpkin Muffins with Maple Cream Cheese in the 21 Day Fixate cookbook!
2 oz. Cream Cheese
1 Tbsp. Pure Maple Sugar
1 Large Egg
1 Cup Canned Pumpkin Puree
1.5 Cups Almond Flour
¾ Tsp. Baking Soda (Gluten Free)
1 Dash Sea Salt (or Himalayan Salt)
2 Tbsp. Raw Pumpkin Seeds
Preheat the oven to 350.
Mix the cream cheese and maple syrup in a small bowl and set aside.
Mix the egg and pumpkin in a small bowl and set aside.
Mix the flour, salt and baking soda in a bowl.
Add the almond flour mixture to the egg mixture and mix until blended.
Fill the muffin tins about ⅓ full.
Scoop about 1 teaspoon of the cream cheese mixture into the center of each muffin.
Evenly distribute the rest of the batter between the muffins (on top of the cream cheese). In the picture above I didn’t do this and left the cream cheese mixture exposed. You can do it either way.
Sprinkle the tops of the muffins with pumpkin seeds.
Bake for 16-18 minutes, until a toothpick inserted into the middle comes out clean.
Transfer to a muffin rack and let them cool before eating.
If you’re on the 21 Day Fix, each muffin counts as 1 purple and 1 orange container. There is 0 sugar added in this recipe.

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