Pumpkin Muffins with Maple Cream Cheese - FIXATE style

It's the season for EVERYTHING pumpkin!  Pumpkin coffee, cookies, breads, soups, raviolis, butter, crackers, cereal, and today at the store, I even saw, pumpkin spice peanut butter!!

However, these pumpkin foods are usually full of processed ingredients and imitation flavorings. When I saw this recipe in the FIXATE cookbook, I knew I had to try it, especially with the cream cheese center! Full of whole foods, clean ingredients and healthy, these muffins were perfect, paired with coffee as an afternoon snack.

Another delicious recipe from this book, and I'll be making these every fall!! 

(Makes 2 Servings)
Per serving:
1 purple

1 orange

INGREDIENTS

2 oz cram cheese

1 TBSP pure maple syrup (I used organic, local honey, because I don't like maple syrup)

1 large egg, lightly beaten

1 cup canned pumpkin puree

1 1/2 cups almond flour

1/4 tsp. baking soda (gluten free)

1 dash sea salt

DIRECTIONS

1. Preheat oven to 350 degrees

2. Prepare nine muffin cups by lining them with muffin tin liners or coating with spray. Set aside.

3. Combine cream cheese and maple syrup (or honey) 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 i 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. Bake 16-18 minutes, or until golden brown and toothpick inserted into the center comes out clean. 

10. Transfer muffins to rack to cool.

Nutritional Information

Total Fat 13g

Saturated Fat 2g

Cholesterol 28 mg

Sodium 166 mg

Carbohydrates 8g

Fiber 3g

Sugars 3g

Protein 6g

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