Pumpkin Muffins with Maple Cream Cheese

Whether you're fighting road trip munchies, or need a quick healthy snack while waiting to board your plane, this is a healthy & tasty treat you'll want to have with you. 

Ingredients: 

• 2 oz cream cheese (I used a vegan version)
• 1 Tbsp pure maple syrup
• 1 large egg, lightly beaten
• 1 cup canned pumpkin puree
• 1.5 cups almond flour
• 3/4 tsp baking soda, gluten-free
• 1 dash sea salt (or Himalayan salt)
• 2 Tbsp. raw pumpkin seeds 

Steps: 

1. ​Preheat oven 350 degrees F
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray.  Set aside. 
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set asidie
4. Combine egg and pumpkin in a medium bowl; mix well.  Set aside. 
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well. 
6. Add almond meal mixture to egg mixture; mix until just blended. 
7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full. 
8. Spoon about 1 heaping tsp cream cheese mixture into the center of each muffin.  Evenly fill muffin cups 3/4 full with remaining batter. 
9. Sprinkle muffins evenly with pumpkin seeds
10. Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean. 
11. Transfer muffins to rack; cool. 
12. Enjoy!

This recipe is from Autumn Calabrese Presents Fixate.  To purchase your copy today, CLICK HERE.