Monday, September 21, 2015

Candice & Calabrese Day 14: Pumpkin Muffins with Maple Cream Cheese



So, this recipe was really fun, and I'm going to share it with you today!  I am learning to get a little bit better at cooking with almond flour, as I've been very used to white or wheat flour.

I think that the secret to making this recipe a success is to be sure and have the measurements right as you begin to ration out the pumpkin mixture so you don't run short when you get to the end!

What you Need:

2 oz. cream cheese
1 Tbsp. pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1 1/2 cups almond flour
3/4 tsp. baking soda, gluten-free
1 dash of sea salt
2 Tbsp. raw pumpkin seeds

Directions:

1. Preheat oven to 350 degrees
2. Prepare nine muffin cups by lining with muffin tin liners or coating with cooking spray
3. Combine cream cheese and maple syrup in a small bowl, mix well.  Set aside.
4. Combine egg and pumpkin in medium bowl, mix well.  Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl and mix well.
6. Add almond meal mixture to egg mixture, mix until well blended.
7. Spoon batter into each prepared muffin tin, filling a little less than 1/2 full.
8. Spoon about 1 heaping tsp. of cream cheese mixture in the center of each muffin.  Then, 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 of the muffin comes out clean.
11. Transfer muffins to a rack to cool.

Thanks for reading, friends!



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