Healthy Starbucks Pumpkin Cream Cheese Jumbo Muffins
Equipment
Ingredients
Muffin Base
- 3 eggs, lightly beaten
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp salt
Cream Cheese Filling:
- 8 oz cream cheese, room temp
- 3 tbs maple syrup
- 2 tbs arrowroot powder
- 1 tbs milk of choice
- 1 tsp vanilla extract
- pinch salt
Assembly:
- garnish pumpkin seeds
Instructions
Muffin Base:
- Preheat your oven to 350℉. Grease a 6 slot, jumbo muffin tray with oil or butter.
- In a large bowl, whisk together eggs, pumpkin, maple syrup, oil and vanilla until smooth. Drop in the almond flour, arrowroot powder, coconut flour, baking soda, pumpkin spice, cinnamon and salt and mix to combine fully. Distribute this mixture evenly into your muffin tray.
Cream Cheese Filling:
- In a small food processor, pulse your cream cheese, maple syrup, arrowroot powder, milk and vanilla until smooth. Use a spoon to make 'well' in the center of each muffin batter. Scoop out the cream cheese mixture into the center of each muffin. Bake for 22-24 minutes or until toothpick comes out clean of the muffin (not the filling). Allow to set in the pan for 5-10 minutes then carefully remove to a wire rack to fully cool.
Notes
Recipe from KaleJunkie.com
Store leftovers in the fridge in an airtight container.
Substitute for the Arrowroot Powder is corn starch or tapioca starch.
Substitute for the Coconut oil is Avocado oil or Olive oil.
Substitute for the Maple Syrup is HOney.
Nutrition
Calories: 512kcal | Carbohydrates: 44g | Protein: 10g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 446mg | Potassium: 239mg | Fiber: 6g | Sugar: 21g | Vitamin A: 6987IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg