Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1 1/4 cups pumpkin puree (not pumpkin pie filling)
  • 3/4 cup maple syrup or honey
  • 3 tbsp any mild oil (I used avocado oil)
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups whole wheat flour (or spelt flour)
  • 12 tsp cream cheese (or more)
  • Pumpkin seeds (for garnish (optional))

Instruction

  • Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
  • Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese, swirl with a toothpick (or leave it) and sprinkle with pumpkin seeds.
  • Bake for 20 minutes. Then remove from the oven, let muffins cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!