Pumpkin Cream Cheese Muffins
Soft, pumpkin-spiced muffins with a creamy center, made with Piccola Cucina Almond Flour for an easy gluten-free snack.
Ingredients
1 cup Piccola Cucina Almond Flour
1 tsp baking powder
½ tsp pumpkin pie spice
¼ tsp ground cinnamon
Pinch of salt
1 large egg
3 tbsp maple syrup or honey
2 tbsp melted coconut oil or unsalted butter
½ tsp vanilla extract
⅓ cup pumpkin purée
2 oz (56 g) cream cheese, softened
1 tbsp maple syrup or honey (for the filling)
¼ tsp vanilla extract (for the filling)
Instructions
1
Preheat oven to 350°F (175°C) and line or lightly grease a 6-cup muffin pan.
2
In a small bowl, mix the cream cheese, 1 tablespoon maple syrup, and ¼ teaspoon vanilla until smooth. Set aside.
3
In a large bowl, whisk together the almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
4
In a separate bowl, whisk together the egg, 3 tablespoons maple syrup, melted coconut oil, ½ teaspoon vanilla, and pumpkin purée.
5
Add the wet ingredients to the dry ingredients and stir until just combined.
6
Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin, then cover with the remaining batter.
7
Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
8
Cool for 10 minutes before serving.
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