Almond Flour Pumpkin Cream Cheese Muffin Recipe Piccola Cucina

Prep Time 10 mins

Cook Time 5 mins

Servings 6 muffins

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.