Pumpkin Muffins With Maple Cream cheese Filling

*recipe adapted from FIXATE cookbook.

Ingredients:

2oz of Neufchatel Cheese (or cream cheese)

1 Tbsp Pure Maple Syrup

1 lg Egg (pasture raised preferably)

1 cup organic canned pumpkin puree

1.5 cups Almond Flour

3/4 tsp baking soda (aluminum free)

1 pinch of hymalayan salt

2 Tbsp Pumpkin Seeds (optional)

1 packet of stevia (optional) 

Method

Preheat oven to 350f

Spray muffin tin with non stick spray 

Combine all dry ingredients in a bowl including stevia and blend with a whisk. Add in egg and 

pumpkin puree mix until just combined. 

Place 2 tbsp of mixture in bottom of 9 muffin moulds. 

Mix together cream cheese and maple syrup and place a rounded tsp on top of each of the 9 muffin moulds.  Top the muffin moulds with the rest of the pumpkin batter.  Sprinkle with pumpkin seeds if using.  

Bake 16-18 minutes. Enjoy!

21 day fix containers- 1 PURPLE & 1 ORANGE