If you are looking for decadent, delicious, NOT healthy pumpkin cream cheese muffins you need to go here to one of my first recipes ever posted (pardon the crappy pics) way before I started my health and fitness journey. BUT if you are looking for something delicious to have with your morning coffee with just a hint of sweetness that fits perfectly into your clean eating lifestyle and won’t break the calorie bank, these are for you! WARNING: it will be hard to eat just one!
2 oz cream cheese, softened
1 tbsp pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp baking soda
1 dash sea salt
2 tbsp raw pumpkin seeds
Preheat oven to 350. Prepare muffin tins by lining 9 cups with liners or coating with cooking spray.
Combine cream cheese and maple syrup in a small bowl, set aside.
Mix egg and pumpkin in a medium bowl until combined. In a separate bowl, combine almond flour, baking soda and salt. Add almond flour mixture to pumpkin mixture and mix until just blended.
Spoon batter into each muffin cup, filling less than 1/2 full. Spoon 1 heaping teaspoon of cream cheese mixture into the center of each muffin cup. Top the cups with the remaining batter. Sprinkle the pumpkin seeds over the tops of the muffins.
Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. Transfer the cooked muffins to a wire rack to cool.
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