Pumpkin Muffins with Maple Cream Cheese
INGREDIENTS:
2 oz cream cheese
1 tbsp pure maple syrup
1 large brown egg – lightly beaten
1 cup canned pumpkin puree
1 1/2 cups flour (you can use almond flour but bc of allergies we used regular)
1/4 tsp baking soda – gluten free
2 tbsp – raw pumpkin seeds
1 tbsp mini chocolate chips
INSTRUCTIONS:
preheat oven to 350
line a 12 cup muffin tray with 9 liners (fill the other 3 with a little water to prevent burning in oven)
Combine cream cheese & maple syrup in a small bowl, mix & set aside
In a medium bowl, whisk egg & pumpkin together. Add flour & baking powder & mix to combine.
Using a small ice cream scoop, spoon batter into prepared muffin cups & fill a little less than 1/2 way
Spoon 1 tsp cream cheese mixture into center of muffin mixture.
Evenly top each muffin with remaining batter
Bake 18-22 min or until golden brown & toothpick comes out clean
Remove from oven & sprinkle mini chocolate chips on top & then add pumpkin seeds.
Transfer to a rack to cool.
enJOY,
Heather
