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Pumpkin Cream Cheese Muffins

I made these moist paleo approved muffins for our Thanksgiving meal. And they were quite a hit with the family!

Recipe makes 12 Muffins


For the Muffins

  • 8 large eggs

  • 1 cup pure pumpkin puree

  • 8 tablespoon unsalted butter or coconut oil melted and slightly cooled

  • 2/3 cup coconut sugar

  • 4 teaspoons vanilla extract

  • 4 teaspoons ground cinnamon

  • 3/4 cup coconut flour

  • 2 teaspoon baking powder

Cream Cheese Filling

  • 6 oz cream cheese room temperature

  • 1 tsp vanilla

  • 1/4 tsp pure monk fruit extract*


  • Preheat your oven to 350 degrees F. Line 12 muffin cups with cupcake liners.**

  • In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, coconut sugar, vanilla, and cinnamon.

  • Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.

  • In a separate bowl, combine and mix cream cheese filling.

  • Spoon the batter into the prepared muffin cups.

  • Add a dollop of cream cheese to the center of the muffin batter.

  • Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes

  • Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.

*Here is the brand of monk fruit I prefer:

**My favorite natural cupcake liners:

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