Pumpkin Spice Cream Cheese Muffins
Taking pumpkin spice muffins to another level with a dreamy cream cheese topping!
- 1/4 cup avocado oil plus more for greasing
- 1 cup blanched almond flour
- 3/4 cup chickpea flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine ground sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 large room temperature eggs
- 1/2 cup monkfruit sweetener sub more coconut sugar
- 1/4 cup coconut sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING INGREDIENTS:
- 2 tablespoons chickpea flour
- 2 tablespoons maple syup
- 1/3 cup plain full-fat cream cheese room temperature
- Heat oven to 350° F. Use avocado oil to grease the surface of a 12-cup or 2 6-cup muffin tins (not inside the actual cups). Line 10 cups with liners.
- In a large mixing bowl whisk together almond flour, chickpea flour, cinnamon, ginger, nutmeg, salt, baking soda and baking powder. Another mixing bowl, whisk together eggs (check for shells!), monkfruit sweetener, coconut sugar, pumpkin purée, remaining ¼ cup avocado oil and vanilla extract.
- Add wet ingredients to dry, and fold until Incorporated. Evenly distribute batter amongst 10 muffin tins, then gently shake tins to help level.
- In a bowl, combine all cream cheese topping ingredients and whisk until smooth. Evenly distribute over muffin batter, then use a toothpick to swirl into the batter.
- Bake muffins for 21 minutes, then allow to cool 10 minutes in the tin. Use a butter knife to gently unstick/separate any of the muffin top from the tin or eachother, then remove muffins and add to a cooling rack. Cool another 15 minutes before enjoying.
- Leftover muffins, once cooled completely and tightly sealed, can sit at room temperature up to 3 days or frozen 4-6 months. I don’t recommend refrigeration.