Are you looking for the perfect Fall recipe? These muffins are a great treat on a cold Autumn day! I made them last night and they are delicious! Check out the recipe below!
Serves: 9 (1 muffin each)
Prep Time: 15 minutes
Cooking Time: 18 minutes
2 oz. cream cheesek
1 tbsp. pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1 ½ cups almond flour
¾ tsp. baking soda
1 dash sea salt (or Himalayan salt)
2 tbsp. raw pumpkin seeds
1.) Preheat oven to 350°
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 ½ full. Press down a little with fingers.
8.) Spoon about 1 heaping tsp. cream cheese mixture into the center of each muffin. Evenly fill muffin cups ¾ full with remaining batter
9.) Sprinkle muffins evenly with pumpkin seeds.
10.) Bake 16 to 18 minutes or until golden brown and toothpick inserted into the center comes out clean.
11.) Transfer muffin to rack; cool.
These were so good, especially warm out of the oven. Hope you give them a try! Happy Fall!
– Lauren Evans, YPLC Marketing Chair