I made these moist paleo approved muffins for our Thanksgiving meal. And they were quite a hit with the family!
Recipe makes 12 Muffins
INGREDIENTS
For the Muffins
8 large eggs
1 cup pure pumpkin puree
8 tablespoon unsalted butter or coconut oil melted and slightly cooled
2/3 cup coconut sugar
4 teaspoons vanilla extract
4 teaspoons ground cinnamon
3/4 cup coconut flour
2 teaspoon baking powder
Cream Cheese Filling
6 oz cream cheese room temperature
1 tsp vanilla
1/4 tsp pure monk fruit extract*
INSTRUCTIONS
Preheat your oven to 350 degrees F. Line 12 muffin cups with cupcake liners.**
In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, coconut sugar, vanilla, and cinnamon.
Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
In a separate bowl, combine and mix cream cheese filling.
Spoon the batter into the prepared muffin cups.
Add a dollop of cream cheese to the center of the muffin batter.
Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
*Here is the brand of monk fruit I prefer:
https://www.amazon.com/Fruit-Servings-Paleo-Sugar-Sweetener/dp/B01DMCMO7O/ref=sr_1_5?keywords=pure+monk&qid=1638887286&sr=8-5
**My favorite natural cupcake liners:
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