Sugar-free, gluten-free pumpkin muffins with cream cheese icing

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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.

Course Dessert

Cuisine American, gluten-free, Sugar-free

Keyword almond flour, cream cheese, fall, gluten-free, grain-free, paleo, pepitas, pumpkin, pumpkin seeds, stevia, sugar-free, winter

Prep Time 30

Cook Time 30

Total Time 1

Servings muffins

Calories 82kcal

Author Ksenia Prints

Equipment

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 teaspoon granulated stevia
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon pure vanilla extract
10 drops Flavorall cinnamon liquid stevia
¼ teaspoon sea salt
1 teaspoon 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.

Video

Nutrition