Pumpkin Muffins with Cream Cheese
Recipe from Recetas, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.
- 37 min
- Serves 9
- 13 ingredients
- Oven
The only one of the 3 with almond flour, olive oil, roasted pumpkin and liquid sweetener.
Ingredients
Muffin batter
- 160 galmond flour
- 7 gbaking powder
- 240 groasted pumpkin
- 2egg
- 100 mlolive oil
- 15 mlliquid sweetener or honey
- 5 gcinnamon
- 3 gground ginger
- 3 gnutmeg
- 5 mlvanilla extract
- 3 gsalt
Cream cheese topping
- 225 gcream cheese (light)
- 30 gwhite chocolate flavored whey protein powder
How it goes
Muffin batter: In a bowl combine almond flour and baking powder; set aside.
In a separate bowl mash the roasted pumpkin until smooth, then add the eggs, olive oil, liquid sweetener (or honey), cinnamon, ground ginger, nutmeg, salt, and vanilla extract; mix until fully incorporated.
Pour the wet pumpkin mixture into the dry ingredients and stir until a homogeneous batter forms.
Cream cheese topping: In a small bowl blend the softened cream cheese with the whey protein powder until smooth.
Divide the batter evenly into 9 muffin tins, then pipe a dollop of the cream cheese mixture onto the top of each muffin, using a pastry bag to create a swirl that slightly sinks into the batter.
Bake at 190 °C for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
