Tis the season for everything pumpkin! These pumpkin muffins are perfect for the pumpkin lovers on a healing journey; No grains, No added sugar. They are topped with vegan cream cheese to really make them extra for these fall months. Pumpkins not only have a uniquely delicious flavor, but they also come with health benefits including; vitamin A, vitamin C, vitamin E, B vitamins, potassium, manganese, flavonoids, and other phytonutrients. Bon Appétit!

Ingredients:

1 Cup of organic pumpkin puree

3 organic cage-free eggs

1 tsp vanilla extract

2-3 tsp stevia glycerite

1 ½ cup almond flour

1/8 cup tapioca flour

2 tbsp ground flaxseed

2 tsp pumpkin spice

1 tsp cinnamon

½ tsp baking soda

½ tsp baking powder

½ tsp salt

Cream Cheese Swirl:

4 oz vegan cream cheese

1 tsp vanilla extract

1 tsp stevia glycerite

1 tsp lemon juice

Directions:

Preheat oven to 350f. In a mixing bowl mix the wet ingredients together. In another bowl mix the dry ingredients in a bowl. Then add the wet ingredients to the dry ingredients. Mixing well. Line the muffin tin or coat with coconut oil. Scoop an even amount of batter into each tin. Set aside to make the cream cheese swirl.

Mix all the ingredients for the cream cheese swirl together. Scoop 1 tbsp onto each muffin. You can make a swirl using a toothpick or the end of a spoon.

Bake at 350 for 25 minutes.