October 17, 2016

Pumpkin Cream Cheese Muffins


Pumpkin Cream Cheese Muffins 

Muffin mixture 

1 cup oat flour (finely ground some rolled oats) 

3/4 cup coconut flour

1 can of organic pumpkin purée (15 oz)

1 tablespoon of pumpkin pie spice 

1 teaspoon baking soda

1/2 teaspoon salt

1.5 cups coconut sugar

1 tablespoon stevia or Truvia

2 eggs 

1/2 cup melted coconut oil

1 tablespoon vanilla extract 

Cream Cheese Mixture

8 oz cream cheese

1/4 cup coconut sugar

1 teaspoon stevia or truvia

1 egg yolk

2 teaspoons vanilla extract

1 teaspoon maple syrup 

Preheat oven to 375°F. 

In large bowl, whisk together pumpkin and sugars. Beat in eggs, coconut oil and vanilla extract. Slowly whisk in the flour, pumpkin spice, baking soda and salt until well combined.

Fill muffin tins 3/4 full.


In a medium bowl, beat cream cheese until smooth. Add in coconut sugar, stevia, egg yolk, maple syrup and vanilla extract and beat until well combined.

In your muffin batter, top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. 



Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

You'll love these for dessert or for breakfast with a your pumpkin spice coffee! 

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