Like I mentioned here I procrastinated yesterday and baked instead of being productive. Well, good thing I did because these muffins were worth it. You know what else was worth it? Being home and able to take pictures in perfect light.
And now for the recipe. I started with Tina’s Pumpkin Walnut Paleo muffins and then subtracted a few things (almond butter) and added in a few things (cream cheese).
Pumpkin Peanut Butter Cream-Cheese Muffins
- 2 cups almond flour/meal
- 2 cups canned pumpkin
- 4 eggs
- 1/2 cup peanut butter ( I used Justin’s Honey PB)
- 1/2 cup honey + 1 tablespoon for filling
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 6 oz light cream cheese
Pre-heat oven to 350 degrees. Mix pumpkin, almond flour, eggs, PB, 1/2 cup honey, baking powder, cinnamon, pumpkin pie spice and salt together. Fill greased muffin tins halfway full with muffin mixture. Set remaining mixture aside. Mix cream cheese and remaining honey together. Add a dollop of cream cheese mix to muffin tins. Top off muffin tins with remaining batter. Bake for 32 – 35 minutes.