Friday, November 1, 2013

Cream Cheese Pumpkin Muffins Three Ways (Gluten, Grain and Sugar Free)



Baking is great because you can tweak almost any recipe to your liking and create an awesome tasting treat. How good does it feel that YOU made something that tastes SO good. And, on top of the tasty factor, these recipes are nutritious and energy-filled and are not just a sweet treat filled with sugar.

This is a new favorite recipe and will definitely be a go-to for quite some time.  I have other basic favorites- my Simple and Savory Rolls, Raisin "Bran" Muffins and Apple Pancakes to name a few; and now these Cream Cheese Pumpkin Muffins are officially added to the list. Perfect sweetness and spice level, moist and crumbly texture and a little extra something with the cream cheese dollop.

We ate these three ways: plain, with coconut palm sugar on top, and with pecans on top. I really liked all of them for different reasons but because I don't eat real sugar most of the time, I definitely had a hankering for the Cream Cheese topped with coconut palm sugar- it gave that gooey caramel flavor AND that baked sugar crunch, pretty awesome.

You might also like
Grain Free Pumpkin Muffins made with coconut flour and almond butter at Heather's French Press
Pumpkin Spice Latte Nutella Muffins- uh WHAT!- at TexanErin
Paleo Pumpkin Cake Pops at Elana's Pantry
Pumpkin Bars and Maple Frosting at Comfy Belly
Pumpkin Spice Cookies at PaleoMama
Traditional Pumpkin Bread made with whole wheat and bran flour at HeyNatlieJean

Cream Cheese Pumpkin Muffins Three Ways
makes 12

Pumpkin Muffin
1 C organic canned pumpkin
2 eggs
1/2 C honey
1/4 C butter
1 tsp vanilla
1 T pumpkin pie spice
2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Cream Cheese Topping
1/2 an 8oz bar of Philadelphia cream cheese softened to room temperature
1 tsp lemon juice
1/2 tsp vanilla
2 T honey
1 T melted butter

Optional Additional Toppings:
1/2 C coconut palm sugar
1/2 C chopped pecans

Preheat the oven to 350 and line a muffin tin with paper liners
First make the pumpkin muffins: whisk the organic canned pumpkin, eggs, honey, cooled melted butter and pumpkin pie spice
Then mix in the blanched almond flour, salt and baking soda and blend well
Use an ice cream scoop to fill the muffin tin evenly and then use a small spoon to push a divet in the center of each muffin
Next make the cream cheese topping by combining all ingredients, microwave for 20 second intervals, then mix until blended and smooth
Use a spoon to fill each divet that you made in the top of the muffins until the cream cheese topping is evenly spread onto every muffin
Top with coconut palm sugar and/or pecans if desired
Bake 25-30 minutes until the top looks dry and is not wiggly 

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