BETTER THAN STARBUCKS PUMPKIN CREAM CHEESE MUFFINS 🎃

BETTER THAN STARBUCKS PUMPKIN CREAM CHEESE MUFFINS 🎃

⁣Makes 6 jumbo muffins or 9 regular size ⁣
Muffins—⁣
3 eggs⁣
1 cup pumpkin puree⁣
1/4 cup coconut oil, melted⁣
1/3 cup maple syrup⁣
2 tsp vanilla extract⁣
1 cup almond flour⁣
1/2 cup organic arrowroot flour (or tapioca flour or cornstarch)⁣
1/4 cup coconut flour⁣
1 tb pumpkin pie spice⁣
1 tsp cinnamon⁣
1 tsp baking soda⁣
1/4 tsp salt⁣
Pumpkin seeds for topping⁣
⁣
Cream cheese filling:⁣
7 oz cream cheese, softened⁣
2 1/2 tb maple syrup⁣
2 tb milk of choice⁣
1 1/2 tsp vanilla extract⁣
⁣
Preheat oven to 350F. Whisk together all of the wet ingredients and set aside. Next, add all of the dry ingredients to a large bowl and mix well. Pour the wet ingredients into the bowl with the dry ingredients and stir until incorporated. Grease a muffin tin or add muffin liners (6 or 9). Fill each cavity with the batter. Next, make the cream cheese filling. Add the cream cheese to a small bowl and microwave for ~ 30 seconds until easy to stir. Add the maple syrup, milk, and vanilla and whisk/stir until fully incorporated. Transfer to a piping bag or a ziplock bag. Cut off the tip and pipe the filling into each muffin. Sprinkle pumpkin seeds around the top. Bake for 20-22 minutes or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean. Let cool for 5 minutes in the muffin tin and then transfer to a wired cooling rack to cool completely, and enjoy!⁣
#recipeoftheday #easyrecipe #recipe #shorts

[liviaw]

What the recipe and Measurements!!! They look sooo yummy

[annhutcheson]

I made these this morning. Had to procure almond flour, coconut flour, arrowroot flour and coconut oil, but I finally got it together and they are in the oven now. Because the recipe stated it made 6 jumbo muffins, I doubled the recipe. I got 18 jumbo muffins from a doubled recipe. I intended to gift half of them to a neighbor. The results are in and while they’re not as pretty as I’d hoped, they are delicious. The cream cheese middle sunk down leaving a crater in each muffin. I filled them as reasonably as I could and still did not use all the filling, and had to throw some out. But the flavor is great. I tasted the batter and the filling before panning and felt that they were not sweet enough so I added a bit of sugar to both. I am glad I did. I was getting pumpkin spice cornbread vibes from the batter, so I added the sugar. If I made these again I would add an egg to the filling mixture so that the cream cheese would stabilize and set better, eliminating those craters. At first I was perplexed by all the odd ingredients until I realized they are gluten and seed oil free. Yummy and healthy. Win/win! Thanks for sharing your recipe. ❤️

[ashleyrodriguez]

arrowroot flour (or tapioca flour or cornstarch)⁣ is any of those keto friendly?

[Eric-gikg]

You 100% ruined it for me with the pumkin seeds 😢