Sugar-free, gluten-free pumpkin muffins with cream cheese icing
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.
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.
Sugar-free, gluten-free pumpkin muffins with cream cheese icing https://immigrantstable.com/gluten-free-sugar-free-pumpkin-muffins-cream-cheese/ October 31, 2017