Pumpkin Cream Cheese Muffins (GF)

Have you been looking for a delicious pumpkin muffin recipe? I know I have! And I made just the one for ya.

Full of nourishing and delicious ingredients that your tastebuds will love!

Not just pumpkin muffins but pumpkin muffins with cream cheese filling, YUM! See how I made these delicious, gluten free pumpkin muffins below. Super easy and only a few main ingredients!

INGREDIENTS:

1 3/4 cup gluten free all purpose baking powder (I used this).

2 pasture raised eggs

1 can of pumpkin puree minus 2 tbsp

1 cup coconut sugar

1/2 cup brown sugar

1/2 cup avocado oil

1 tsp baking soda

1 tsp vanilla

2 tbsp ground cinnamon

2 tsp ground ginger

1 tsp cloves

1/2 tsp nutmeg

For the cream cheese swirl:

8 oz cream cheese, can use any kind.

1 egg yolk

1/4 cup coconut sugar

DIRECTIONS:

Preheat oven to 375 degrees and grease a muffin sheet or add muffin tins.

In a bowl, mix the flour and dry spices until combined.

In a separate bowl, mix together both sugars and pumpkin until well combined.

Then, add eggs, vanilla and avocado oil and beat with an electric mixer.

Slowly whisk in flour and combine until smooth with no clumps.

Add mixture to muffin tins until almost full.

Then, make the cream cheese swirl by mixing all ingredients in a small bowl until well combined (works best with room temperature cream cheese).

Add about 1 tbsp of the cream cheese mixture. You can swirl it around with a toothpick if you'd like - I did it with half of them and both options turned out great.

Bake for 20-25 minutes or until toothpick comes out clean! (I baked mine for only 20 and should've put them in a litttttle longer FYI)

ENJOY!

and don't forget to follow and tag me on Instagram if you make this recipe! I love seeing your creations.

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