Wednesday, January 18, 2012

Pumpkin Muffins with Cream Cheese Filling (processed sugar free • gluten free • low carb • dairy free options)

I love most things pumpkin. 

This weekend I was on a quest to make a yummy pumpkin muffin. At the last minute, I decided to put a little surprise inside with a cream cheese filling.  I was making 24 so I could freeze half for later, but after the cream cheese filling idea, I wasn't sure how well they would fair in the freezer. Anyone know how well cream cheese stuff does in the freezer? So we are eating lots of muffins this week and passing them out to anyone who stops by. 
I was pretty proud of how these turned out. 

They make a really yummy breakfast muffin or a great after school snack. The need to be stored in the fridge, but they are better at room temp, so I usually set them in a warm toaster oven to take the chill off.

After mixing all of the muffin ingredients, put about an 1/8 C into each muffin pan liner. I then flattened it a bit with my thumb. Then add a dollop or two of the cream cheese filling on top.

Add another 1/8 C of the muffin mixture on top of the cream cheese filling.

Spread that around over the top and flatten a bit with your thumb.

Pop them in the oven and Voila!

I think next time I might sprinkle some extra cinnamon on top...

(processed sugar free • gluten free • low carb • dairy free options)
Makes 12 Muffins

  • 5 Eggs
  • 1 Cup Pumpkin Puree (pure pumpkin, read ingredients)
  • 1/4 C Coconut Oil or Butter (softened)
  • 1/4 C Coconut Milk or Heavy Cream
  • 1 tsp vanilla
  • 1/2 C Coconut Flour
  • 1/2 Tb Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Pure Stevia Extract Powder
  • 1 tsp baking soda
  • 1/2 tsp Salt

Filling Ingredients:
  • 6 oz Cream Cheese
  • 2 Tb Raw Honey

  1. Preheat oven to 350 degrees.
  2. Grease muffin tin or fill with liners. I think the liners work better though because the filling oozes out in some spots and the liners keep everything together better.
  3. Mix together wet ingredients (first 5 ingredients), then mix together the rest of the (dry) ingredients. Add dry to wet 1/3 at a time and mix together well with immersion blender or hand mixer.
  4. Mix together the cream cheese and honey for filling.
  5. Place about a 1/8 C of the muffin batter into each liner. Flatten slightly using your thumb.
  6. Add a dollop or two of the cream cheese filling.
  7. Place another 1/8 C of the muffin batter on top of the cream cheese filling and spread around with thumb. It doesn't need to be perfect, just cover the cream cheese filling and try to seal around the sides.
  8. Place in the oven and cook for about 15 minutes or until slightly browned and set in the middle. A toothpick will come out clean.
  9. Let them cool completely before eating so that the cream cheese filling can set.
  10. Store these in the fridge.
  11. Enjoy!

You could make these dairy free by using the coconut options and omitting the cream cheese filling. They would still be fabulous!

This post is part of Food Renegade's, Fight Back Friday.


Anonymous said...

I made these muffins couple days ago...........and they were awesome......will definitely made them again and again. Thanks

Leslie @ Real Food Freaks said...

Pumpkin and cream cheese? How could they be anything less than a-MAZing!

Snapdragon Photography said...

What is the nutritional value for each muffin?

Laura said...

I do not keep track of nutritional values of everything I eat. I focus more on eating a whole foods diet, cutting out processed foods, preservatives and avoiding gluten, most grains and processed sugar. I make sure I get plenty of the foods I need and everything else just falls into place. No need to count stuff :)

Blair said...

these are the most fantastic muffins i've ever made! always looking for good GF recipes and this hit the mark for sure