Pumpkin Muffins

Prep Time
25 minutes

Cooking Time
20-25 minutes on 375 degrees

• 1 cup almond flour
• ¼ cup coconut flour
• ⅓ cup avocado oil
• 2 large eggs
• 2 tsp baking powder
• 1 cup no sugar added pumpkin purée
• ½ cup sweetener of choice (I used 1/4 cup of monk fruit & 1/4 cup of coconut sugar
• 1 tsp pumpkin pie spice (add more if you’d like!)
• 1 tsp vanilla extract
• A Pinch of salt

Cream cheese mixture:

• 8 oz cream cheese, softened
• ¼ cup powdered sweetener (I used monk fruit powdered sugar)
• 1 tsp vanilla extract
• 1 egg yolk

DIRECTIONS:

1. Preheat oven to 375 F
2. In a large bowl, mix all of your dry ingredients
3. In another, add all of your wet ingredients. You want to make sure that whisk this well.
4. Slowly incorporate your dry ingredients into your wet.
5. Next, make your cream cheese mixture.
6. Fill your muffin pan with liners and scoop using a spoon or ice cream scooper. You can swirl your cream cheese mixture on top or add a dollop on top.
7. Bake for 20-25 minutes until the middle comes out clean with a toothpick

Credit

From the Kitchen of Rebecca Stewart