Cream Cheese Pumpkin Muffin

INGREDIENTS:

 

Pumpkin muffins:

  • 1 cup coconut flour

  • ¼ cup almond flour

  • ⅓ cup melted organic grass-fed butter

  • Two large eggs

  • 2 tsp baking powder

  • ½ cup monk fruit sweetener

  • 1 cup sugar-free pumpkin puree

  • 1 tsp pumpkin pie spice

  • 1 tsp cinnamon spice

  • 1 tsp vanilla extract

  • Pinch of Himalayan salt

Cream cheese mixture:

  • 8 oz softened cream cheese

  • ¼ cup powdered monk fruit sweetener

  • ½ tsp vanilla extract

  • ¼ cup heavy whipping cream

 

DIRECTIONS: 

 

Pumpkin muffin ingredients

  1. Preheat oven to 375F

  2. Make sure to sift all your dry ingredients to avoid clumping.

  3. Thoroughly mix all of your dry ingredients in a large bowl with a silicon spatula.

  4. Add all your wet ingredients to a separate bowl.

  5. Use a mixture of some sort to incorporate all ingredients.

  6. Gradually add your dry ingredients to your wet bowl.

  7. Fill your muffin pan with unbleached cupcake liners and scoop your pumpkin mixture into the liners. Be sure to push the pumpkin mixture down and to the sides. Leave space for the cream cheese mixture.

  8.   Bake for 20-25 minutes until the middle comes out clean with a toothpick.  

 

Cream Cheese mixture:

1. Add the heavy whipping cream to a bowl and mix until stiff peaks are formed.

 

2. In another bowl, mix all the ingredients until incorporated.

 

3. Slowly add the heavy whipping cream to the other ingredients. Avoid over-mixing to keep the airy consistency of the heavy whipping cream.

 

4. Add your cream cheese mixture in the middle of the cupcake mixture. MAJOR KEY Add the filling with a piping bag for a clean aesthetic!