By TasteGreatFoodie
Gluten Free Pumpkin Cream Cheese Swirl Muffins (Almond Flour)
6 steps
Prep:10minCook:20min
Gluten-free Pumpkin Cream Cheese Muffins are moist, delicious, and perfectly spiced! A delicious gluten-free recipe that everyone will enjoy!
Updated at: Tue, 03 Dec 2024 12:03:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories339.7 kcal (17%)
Total Fat21.9 g (31%)
Carbs32.2 g (12%)
Sugars28.7 g (32%)
Protein6 g (12%)
Sodium211.1 mg (11%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
3 cupsalmond flour
1 tablespoonpumpkin pie spice
1 teaspoonbaking soda
1 teaspoonbaking powder
½ teaspoonsalt
1 cupbrown sugar
packed, or coconut brown sugar
¾ cuphoney
or maple syrup
1 x 15 ozcan pumpkin purée
2eggs
½ cupcoconut oil
or vegetable oil
1 tablespoonvanilla extract
8 ozcream cheese
1 tablespoonmaple syrup
or sugar-free
½ tablespoonvanilla extract
Instructions
Step 1
Preheat the oven at 375°F.
Step 2
In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda and salt.
Step 3
then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract.
Step 4
Mix until very well combined.In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract. Scoop about 1/4 cup batter into oil sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.
Step 5
Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about 1/2 tablespoon cream cheese frosting. Using a toothpick, gently swirl around.
Step 6
Bake for 25-28 minutes. If using regular sized cupcakes and not the large ones like I did, they “may” need less time in the oven about 22-24 minutes.
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