How to make stuffed pumpkin muffins (gf, sf, low carb)

Make Stuffed Pumpkin Muffins (GF, SF, Low Carb)

27
STEPS
INGREDIENTS

Gather your ingredients

Gather your ingredients

Mix all dry ingredients well

Mix all dry ingredients well

Add eggs and pumpkin

Add eggs and pumpkin

Beat until smooth

Beat until smooth

For filling, mix cream cheese, Splenda and cinnamon until smooth, set aside

For filling, mix cream cheese, Splenda and cinnamon until smooth, set aside

Using a tablespoon, fill muffin cup about half way.

Using a tablespoon, fill muffin cup about half way.

Add 1/2 tsp filling

Add 1/2 tsp filling

Top off with more batter

Top off with more batter

Once all muffins are stuffed, drop pan on counter to evenly distribute batter and make muffins level.

Once all muffins are stuffed, drop pan on counter to evenly distribute batter and make muffins level.

Cook at 300 degrees for 40-50 min or until toothpick inserted comes out clean. (Muffins will not rise much as there is no flour in recipe)

Cook at 300 degrees for 40-50 min or until toothpick inserted comes out clean. (Muffins will not rise much as there is no flour in recipe)

Remove from oven and cover with towel. Cool completely.

Remove from oven and cover with towel. Cool completely.

Remove muffins from pan.

Remove muffins from pan.

ENJOY!!!

  • 1 1/2 cup almond meal
  • 2/3 cup Splenda
  • 1T pumpkin pie spice
  • 1 tsp cinnamon
  • 4 large eggs
  • 2/3 cup organic pumpkin puree
  • For filling:
  • 4 oz reduced fat cream cheese
  • 1 T splenda
  • 1/4 tsp cinnamon
San Diego, CA
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