What could be better in fall then pumpkin muffins? Pumpkin cream cheese muffins! Even better is that this recipe uses neufchatel cheese is similar to cream cheese with the taste and texture but with 1/3 less of the fat it actually is a lot healthier than cream cheese. You can find it next to the normal cream cheese in almost any grocery store. Feel free to add some toasted pumpkin seeds on top for an added crunch.
Makes 12 muffins
1¾ cup gluten-free all purpose flour mix
1 cup plus 2 Tbs coconut sugar, divided
1 tsp baking soda
¾ tsp xanthum gum
¾ tsp salt
½ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs plus one egg white, divided
¼ cup water
⅓ cup plus 2 Tbs canola oil
2 Tbs molasses
1 cup pumpkin puree
6oz neufchatel cheese
1 tsp vanilla extract
- Preheat oven to 350F. Greese muffin pan with cooking spray.
- In a large bowl mix flour, 1 cup coconut sugar, baking soda, xanthum gum, salt, baking powder, cinnamon, nutmeg, ginger, and cloves with electric mixer until well combined.
- Combine 2 eggs, water, oil, molasses, and pumpkin puree in a separate bowl. Whisk well to blend. Pour wet ingredients into dry and mix with electric mixer until well blended.
- In a small bowl mix cheese, vanilla extract, 2 tablespoons coconut sugar, and egg white.
- Scoop heaping spoonfuls of the pumpkin mix into each muffin tin. Add about 1 tablespoon of the cheese mixture on top. Finally add remaining pumkin mixture until it is all gone and there is no more cheese showing.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and allow to cool before wrapping for storage.
Nutritional Facts: per muffin
275 cal; 13g total fat (3g sat fat); 38g carb; 346mg sod; 2g fiber; 4g protein; 21g sugars