Gluten-free, sugar-free pumpkin muffins with cream cheese icing are a great way to treat your sugar-free friends during your next fall teatime get-together.
These gluten-free,sugar-free pumpkin muffins with cream cheese icing are the perfect project for an afternoon in fall, when the wind outside shrieks and the bare trees continue to shed leaves long after you thought they had nothing left to give. As the raindrops hit your window in short, quick pangs, I invite you to stir the simple, gooey batter for these pumpkin muffins and dream about the smells that will envelop your home in just a few short minutes.
Fall is the time for sweet treats and lingering tastes, for warm spices and fragrant doughs. A time to host your loved ones for afternoon tea and serve them freshly baked goods. And if your loved ones happen to be avoiding sugar and grains, then these sugar-free pumpkin muffins with cream cheese icing will provide the perfect teatime treat.
Adapted from this pumpkin loaf and sweetened gently with cinnamon-flavoured Falvorall stevia and granulated Greeniche stevia, these sugar-free pumpkin muffins are crowned with a dollop of cream cheese and a sprinkle of pumpkin seeds. They are soft and spiced, permeating through with the taste of pumpkin and the scent of fall.
Sugar-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.
Watch the video below for full-instructions!
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Sugar-free, gluten-free pumpkin muffins with cream cheese icing
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
- 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.
- Preheat oven to 350F/170C. Line a muffin pan with muffin liners. Lightly grease muffin liners with oil.
- Combine all muffin ingredients except the pumpkin seeds in a medium bowl, and stir well until a smooth batter forms.
- 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.
- 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.
- Muffins will keep in the fridge for up to 1 week.
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