I don’t remember why I bought a tub of light whipped cream cheese a couple of weeks ago, but I did, because I noticed it in the back of my refrigerator two days ago. Seeing that the expiration date was just days from now, and determined not to let it go to waste, I got busy scouring the internet for some cream cheese recipes. I settled on a pumpkin cream cheese muffin recipe, but modified it to suit my personal preferences. The end result was a light and slightly nutty-tasting gluten-free muffin that tasted sooooo good! This one is a keeper and I’ve already been asked to make more.
3/4 cup pumpkin puree; 3 cups almond flour; 1/3 cup vanilla protein powder; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves; 4 oz. apple sauce; 1/3 cup clover honey; 2 eggs; 1/2 tsp vanilla extract; 1/4 cup unsweetened almond milk; 4 oz. whipped cream cheese; handful of pepitas (pumpkin seeds)
Preheat oven to 325 degrees F. Line a muffin tray with paper liners.
In a medium bowl, mix together the flour, protein powder, baking powder, baking soda, salt, and spices. In a large bowl, blend together the apple sauce and honey, then add the pumpkin puree, eggs, and vanilla extract.
Beat the flour mixture into the wet mixture in two additions, alternating with almond milk. Mix well, and then drop spoonfuls of the batter into the muffin tray. When each well has been filled, drop a dollop of cream cheese into the center of each muffin and push down. Sprinkle pepitas over the top of each.
Bake for approximately 40 minutes. Allow to cool, then enjoy with your favorite hot beverage.