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


INGREDIENTS

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*


INSTRUCTIONS

  • 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:

https://www.amazon.com/Fruit-Servings-Paleo-Sugar-Sweetener/dp/B01DMCMO7O/ref=sr_1_5?keywords=pure+monk&qid=1638887286&sr=8-5


**My favorite natural cupcake liners:

https://www.amazon.com/Gifbera-Odorless-Standard-Greaseproof-200-Count/dp/B07V7G5919/ref=sr_1_6?crid=3P04W0CKSBQDZ&keywords=non%2Bbleached%2Bmuffin%2Bliners&qid=1638886942&sprefix=no%2Bbleached%2Bmuffin%2Caps%2C196&sr=8-6&th=1




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