Cream Cheese Pumpkin Muffins

These Cream Cheese Pumpkin Muffins are little bites of fall heaven! Soft, warmly spiced pumpkin muffins meet a rich and creamy cheesecake-style filling for a bakery-worthy treat without the sugar overload. They’re cozy, satisfying, and perfectly Trim Healthy for those crisp fall mornings when pumpkin everything is calling your name! This recipe is part of the Autumn's Recipe Reels Collection!

Cooking Method: Oven Baking

Courses: Dessert, Snacks

Description

These Cream Cheese Pumpkin Muffins are little bites of fall heaven! Soft, warmly spiced pumpkin muffins meet a rich and creamy cheesecake-style filling for a bakery-worthy treat without the sugar overload. They’re cozy, satisfying, and perfectly Trim Healthy for those crisp fall mornings when pumpkin everything is calling your name! This recipe is part of the Autumn's Recipe Reels Collection!

Ingredients

For The Muffins

1 cup almond flour
1/4 cup oat flour
1/2 cup TH Gentle Sweet Xylitol Free (make it 3/4 cup if you have a sweet tooth)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 generous pinch TH Mineral Salt
1/2 tsp baking soda
1 tsp baking powder
3 eggs
3/4 cup pure pumpkin puree
1/4 cup unsweetened almond milk
1/4 cup melted butter (or coconut oil)
1 tsp vanilla extract

For The Cream Cheese

6 oz cream cheese
1/4 cup TH Gentle Sweet (ground up in a coffee grinder)
1 splash vanilla extract

Instructions

1
Preheat oven to 350 Fahrenheit.
2
Add all the muffin ingredients to a mixing bowl and whisk together well.
3
Spray a 12-cup muffin tray with olive oil spray and divide the muffin mixture between 10 of the muffin cups.
4
Add the cream cheese, sweetener and vanilla to another small mixing bowl and use an electric beater and beat until combined.
5
Divide the cream cheese between the muffins and sprinkle a few pumpkin seeds on top of each muffin.
6
Bake for 30 minutes.

Read it online: https://trimhealthymama.com/recipe/cream-cheese-pumpkin-muffins/