Paleo Pumpkin Cream Cheese Muffins
These Paleo Cream Cheese Muffins are sweet, perfectly spiced and cinnamon scented. They are grain, dairy and refined sugar free, but remain moist, tender and full of "cream cheese" filling!
Servings: 12 muffins
Ingredients
Dry Ingredients
- 2 3/4 cup almond flour
- 1/3 cup arrowroot powder can sub tapioca flour/starch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 tsp pumpkin pie spice see notes if you dont have premade pumpkin pie spice
Wet Ingredients
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Cream Cheese Filling
- 1 cup cashews
- 3/4 cup cashew milk any nut milk will work
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- 1 pinch salt
Instructions
- Start by preheating the oven to 350f/175c. If making the cream cheese filling, cover the cashews in a small bowl with boiling water.
- In a large bowl, mix together the dry ingredients.
- Add all of the wet ingredients to the dry and mix until a thick batter forms.
- To make the cream cheese filling, drain the cashews and add them to a high speed blender or a food processor along with the other cream cheese filling ingredients.
- Blend the filling together until its thick and creamy. Stop and scrape down the blender or food processor as needed.
- Spray a muffin tray with cooking spray or line it with paper liners. Fill each muffin cup roughly 3/4 full.
- Take a spoon and create a small dip in the center of each muffin. Fill each dip with a tablespoon or so of the cream cheese mixture.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean!
Notes
Swap the pumpkin pie spice for:
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves