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Pumpkin Cream Cheese Muffins

Yield: 20 muffins


For Muffins:
1 cup pumpkin puree
6 eggs
2 tbsp sour cream
2 tbsp butter
1 tbsp pumpkin pie spice
3⁄4 cup coconut flour
1⁄2 cup coconut oil
1 1⁄2 tsp baking powder
1 1⁄2 tsp vanilla
1⁄2 tsp salt
For Filling:
1⁄2 tsp vanilla
1 tbsp heavy whipped cream
3 oz cream cheese
1. Preheat oven to 350 degrees F.

2. Place a pan over medium-low heat and melt the butter and
coconut oil.
3. Crack the eggs in a mixing bowl and add the pumpkin puree,
vanilla, sour cream and pumpkin spice. Whisk the mixture well.
4. Pour the melted butter and coconut oil over the mixture.
5. Take a separate mixing bowl and mix the coconut flour,
baking powder, and salt.
6. Pour the flour mixture into the first mixing bowl. Mix
7. Make the filling by pouring its ingredients into a blender. Mix
8. Grease muffin tins, line them with parchment paper, and then
fill them with the batter.
9. Use a spoon to scoop the filling over the top of the batter of
each muffin tin. Leave about half of the filling for later.
10. Use a toothpick to swirl the filling into the batter.
11. Place in the oven for 25 minutes.
12. Remove from the oven and top off with the remaining cream
13. Serve.

Nutritional Values Per Serving:

• Calories – 147
• Fat – 13 g
• Protein – 3.5 g
• Net carbs – 2.6 g
Pumpkin Cream Cheese Muffins Pumpkin Cream Cheese Muffins Reviewed by Adam on September 12, 2019 Rating: 5

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