PUMPKIN MUFFINS
45 Min
6 Portions
Medium level
Ingredients
For muffins:
½ cup pumpkin purée
2 eggs
⅓ cup melted coconut oil
2 tbsp agave syrup
⅓ cup sweetener of your choice
A splash of Vainilla Molina
1 cup oat flour
1 tsp pumpkin spice or ground cinnamon
2 tsp baking powder
½ tsp baking soda
For filling and topping:
3.5 oz reduced-fat cream cheese, at room temp
⅓ cup plain, unsweetened Greek yogurt
2–3 tbsp sweetener of your choice
A splash of Vainilla Molina
Pumpkin seeds, to taste
Directions
1. Preheat oven to 350°F and line a muffin pan with 6 muffin liners.
2. In a large bowl, whisk together pumpkin purée, eggs, melted coconut oil, agave syrup, sweetener and a splash of 3. Vainilla Molina until well combined.
4. Add oat flour, pumpkin spice (or cinnamon), baking powder and baking soda. Gently mix until just combined.
5. Divide batter evenly among 6 muffin liners placed in a muffin tray. Set aside for a moment while you prepare the filling.
6. In a separate bowl, beat cream cheese, Greek yogurt, sweetener and a splash of Vainilla Molina until smooth and lump-free.
7. Transfer the filling to a piping bag, pipe some into the center of each muffin, then sprinkle with pumpkin seeds.
8. Bake for 25 minutes, or until a toothpick inserted into the muffin portion comes out clean.
9. Remove from oven and let cool slightly before serving.
10. Enjoy your delicious pumpkin muffins!
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