Sugar-free, gluten-free pumpkin muffins with cream cheese icing
 
Prep time
Cook time
Total time
 
Sugar-free, gluten-free pumpkin muffins with cream cheese icing are a great way to treat your friends during your next fall-themed teatime get-together - especially the ones who are watching their sugar intake.
Author:
Recipe type: Dessert
Cuisine: Sugar-free
Serves: 12
Ingredients
Filling:
  • Package of cream cheese
  • 1 egg
  • Teaspoon vanilla extract
  • 10 drops Flavorall cinnamon liquid stevia
Muffins:
  • ⅔ cup pumpkin puree
  • 1 cup ground almonds
  • ½ cup steeped tea
  • 5 tsp granulated stevia
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp pure vanilla extract
  • 10 drops Flavorall cinnamon liquid stevia
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • ¼ cup pumpkin seeds
Instructions
  1. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and Flavorall liquid stevia. Beat until smooth, then set in the freezer to firm.
  2. Preheat oven to 350F/170C. Line a muffin pan with muffin liners. Lightly grease muffin liners with oil.
  3. Combine all muffin ingredients except the pumpkin seeds in a medium bowl, and stir well until a smooth batter forms.
  4. Fill muffin cups about halway with pumpkin mixture. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Top the muffins with the remaining batter and scatter the pumpkin seeds over the top.
  5. Bake until the muffins are puffed and slightly browned and a tester inserted into the middle comes out clean, about 30 mins. Remove from the oven and cool completely before serving.
  6. Muffins will keep in the fridge for up to 1 week.
Recipe by At the Immigrant's Table at http://immigrantstable.com/2017/10/31/gluten-free-sugar-free-pumpkin-muffins-cream-cheese/