I LOVE love love pumpkin anything! This is one of my fave recipes from the Fixate Cookbook. The cookbook also has 100 more recipes: breakfast, lunch, dinner, snacks, desserts, and Shakeology. You can use it with you 21 Day Fix portion control containers, too!RECIPE
What you'll need:
~2 OZ cream cheese (I used neufchatel cheese)
~1 Tbsp. pure maple syrup (organic)
~1 large egg, slightly beaten
~1 cup pumpkin puree
~1.5 cups almond flour (you can make your own)
~3/4 tsp baking soda (gf)
~1 dash sea salt (or Himalayan salt)
I ADDED about 2 tsps of Pumpkin Pie Extract to this recipe!
Directions:
Preheat oven to 350. Prepare nine muffin cups and coat with coconut oil.
Combine cream cheese and maple syrup in a small bowl and set aside.
Combine egg, pumpkin, and extract in a medium bowl and set aside.
Combine almond flour, baking soda, and salt.
Add almond meal mixture to egg mixture; mix until just blended.
Spoon batter into each muffin cup a little less than 1/2 full.
Add a heaping tsp of cream cheese mix into center.
Evenly fill muffin cups with remaining batter.
You can sprinkle pumpkin seeds on top, but I SPRINKLED CINNAMON & PUMPKIN PIE SPICE.
Bake 16-18 min or until golden brown. Transfer muffins to rack; cool.
ENJOY!
