I love fall! I love the cooler weather, the warmer clothes, and the fall foods. I don’t love how tight my pants feel when I eat the traditional fall foods, though, so I’m always on the lookout for healthier fall treats. These pumpkin muffins are perfect for this–they fit into my food plan so there is no need to feel guilty, they don’t make my pants tighter, and they taste awesome! Win win!
I’ve been making these muffins for the past couple of years, and they really are awesome any time of year since you can get pumpkin year round (in my area anyway), but there is nothing like making pumpkin treats when the weather cools down and the leaves start changing color. The recipe calls to top each muffin with pumpkin seeds, which is delicious, but when I don’t have pumpkin seeds I use the same amount of chopped walnuts. Either way is great!
For those on the same Fix eating plan, each muffin is 1 purple and 1 blue container. That’s right, these don’t even count as a carb!!! #winning
Pumpkin Cream Cheese Muffins (from the Fixate cookbook)
2 oz cream cheese
1 tbsp pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp baking soda
1 dash sea salt or Himalayan salt
2 tbsp raw pumpkin seeds OR chopped walnuts
Preheat oven to 350 F. Prepare nine muffins cups by lining a muffin tin with paper liners and coating with spray. Set aside.
Combine cream cheese and maple syrup in a small bowl; mix well and set aside.
Combine egg and pumpkin in a medium bowl; mix well and set aside.
Combine almond flour, baking soda, and salt in a medium bowl. Mix well.
Add almond meal mixture to egg mixture and mix until just blended.
Spoon batter into prepared muffin tin, filling each cup a little less than 1/2 full.
Spoon 1 heaping tsp of cream cheese mixture into the center of each muffin. Fill muffin cups evenly, about 3/4 full, with remaining batter.
Sprinkle muffins evenly with pumpkin seeds/walnuts.
Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the center comes out clean.
Transfer muffins to a rack and cool.