°¼ cup cream cheese
°1 C. tablespoons pure maple syrup
°1 large egg, lightly beaten
°1 cup canned pumpkin puree
°1½ cup almond flour
°¾ c. baking soda
°1 pinch of sea salt (or Himalayan salt)
°Pumpkin Pie Spice
°2 tbsp. tbsp pumpkin seeds
* Methods :
Preheat oven 350 degrees F.
Prepare 9 muffin cups by adding paper cups or lightly spraying with oil. To book.
Combine cream cheese and maple syrup in a small bowl. Mix well. To book.
Combine egg and pumpkin puree in medium bowl. Mix well. To book.
Blending almond flour, baking soda and salt in bowl. Blend well. You can also add pumpkin pie spice for extra flavor.
Add the almond mixture to the pumpkin mixture. Mix gently.
Add a spoonful of the mixture to each mold to fill them up to a little less than half of the mold.
Add about 1 tbsp. heaping teaspoon cheese mixture in center of each muffin. Add the rest of the pumpkin mixture also for the 9 muffins, taking care to hide the cream cheese surprise.
Sprinkle some pumpkin seeds on top.
Bake 16 to 18 minutes
Transfer the muffins to a wire rack to cool.