Pumpkin Cream Cheese Muffins

Just In Time For Thanksgiving - Pumpkin Cream Cheese Muffins 

To this day I still get excited when Starbucks has the pumpkin cream cheese muffins on hand. I LOVE THEM. I'd be lying if I didn't say I treated myself to one earlier in the season. But you see the thing about them is they are not so good for you. It packs a punch with 420 calories. Thats a lot for one serving. What's almost as worse is that it has 47 grams of sugar in it. YIKES. This recipe only has 161 calories per muffin and 3 grams of sugar. Much better in my book. This one isn't as sweet as the Starbucks muffins but it won't give you a muffin top like the Starbucks one will either. 

Here is what you will need:

2 oz of cream cheese 

1 tbsp pure maple syrup 

1 large egg, lightly beaten 

1 cup canned pumpkin puree 

1 tsp of vanilla extract 

1 1/2 tsp of cinnamon 

1 1/2 cups of almond flour 

3/4 tsp of baking soda 

1 dash of pink himalayan salt 

Instructions 

Preheat the oven to 350 degrees 

Prepare nine muffin cups with muffin liners

Combine cream cheese and maple syrup in a small bowl. Mix well then set aside 

Combine egg, pumpkin and vanilla in a medium bowl. Mix well then set aside. 

Combine almond flour, baking soda, salt and cinnamon in another bowl. Mix well 

Add almond meal mixture to egg mixture, mix until blended. 

Spoon batter into each prepared muffin tin cup, filing a little less than 1/2 full 

Spoon 1 teaspoon of cream cheese mixture into the center of each muffin. Evenly fill muffin cups with the remaining batter. 

Bake 16 - 18 minutes or until golden brown. 

Cool on a baking rack.