Pumpkin Muffins with Pumpkin Cream Cheese Filling

Welp, I’ve officially ruined all other fall desserts for myself because all I’m going to want from now on is these muffins. I was obsessed with this pumpkin cake last year, and this year I wanted to put a new spin on it! I kept it gluten free, but used cassava flour instead of all purpose gluten free flour. Cassava flour gives baked goods a really light cake like texture that I love. This muffin mix itself is refined sugar free as well. My only regret with making these is that I didn’t make more - let’s just say the first batch didn’t last very long!

Wet Ingredients -

2 eggs

1 tsp. vanilla extract

1/4 cup coconut oil - melted & cooled

1/2 cup pumpkin puree

1/2 cup maple syrup

Dry Ingredients -

3/4 cup cassava flour

1 tsp. baking soda

1/4 tsp. pink Himalayan sea salt

1 tsp. pumpkin pie spice

Filling -

4 oz. cream cheese room temp.

2 tbsp. powdered sugar

1 tbsp. pumpkin puree

Instructions -

Preheat oven to 350°F. In a large mixing bowl whisk together all wet ingredients. Add in dry ingredients and stir together with a spatula until mixed well. Grease a muffin pan and fill each tin about 1/2 way full (makes 9 muffins - PRO TIP: If you don’t have enough batter to fill each tin, fill the empty ones about half way full with water while the pan is in the oven so it doesn’t warp).

In a small bowl whisk together all of the ingredients for the filling. Put a teaspoon size amount in the center of each muffin and lightly press down. Go back over each muffin with a thin layer of batter, enough to cover the filling. Place in the oven and bake for 20 minutes. Let cool for a few minutes before removing from the pan. I made a Reel that you can find here to see the delicious finished product!!! If you try this recipe and love it let me know!