Pumpkin muffins with Maple Cream Cheese

Made these for the whole family to enjoy over the long weekend, and to my surprise not only were they adult approved, but kid approved as well! The biggest thing that excited me about this treat is that it counts as 1 purple, 1 orange container. #Winning  

Serves: 9 (i muffin each) 

Prep time: 15 minutes 

Cooking time: 18 minutes 

Ingredients: 

2 oz. cream cheese 

1 Tbsp. pure maple syrup 

1 large egg, lightly beaten 

1 cup canned pumpkin puree

1 1/2 cups almond flour 

3/4 baking soda 

1 dash seas salt (or Himalayan salt) 

2 Tbsp. raw pumpkin seeds 

Directions: 

1. Preheat oven to 350 F 

2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside

3. Combine cream cheese and maple syrup in a small bowl. Mix well. Set aside. 

4. Combine egg and pumpkin in a medium bowl, mix well. Set aside. 

5. Combine almond flour, baking soda, and salt in a medium bowl; mix well. 

6. Add almond meal mixture into egg mixture, mix until just blended. 

7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full

8. Spoon about 1 heaping tsp. cream cheese mixture into teh center of each muffin. Evenly fill muffin cups 3/4 full with remaining batter. 

9. Sprinkle muffins evenly with pumpkin seeds

10. Bake 16 to 18 minutes or until golden brown and toothpick inserted into center comes out clean 

11. Transfer muffins to rack; cool.