Ingredients

The following ingredients have 12 Servings
  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz cream cheese, room temp or warmed in the microwave for 30 seconds
  • 2 tablespoons agave nectar
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat oven to 350F.
  • Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl.
  • Add the almond flour, arrowroot flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Mix again until combined.
  • Scoop the batter into a muffin pan lined with parchment paper muffin liners. I love using an ice cream scooper to make sure all the muffins are filled the same amount. Set aside.
  • In a medium bowl, cream together the warm cream cheese, agave nectar, and vanilla with an electric mixer.
  • Once soft, scoop 1 tablespoon onto each muffin. I like to create a divot at the top of each muffin to create a little pool in the center that goes down into the center top of the muffin.
  • Once all the muffins have cream cheese on them, use a chopstick or toothpick to swirl it onto the top of the muffin.
  • Bake for 25 minutes until the tops are puffed up and set.
  • Remove from the oven and set aside to cool in the pan for 10 minutes. The center where the cream cheese pool was may dip down a bit as they cool.