Sour Cream Pumpkin Butter Muffins

• Vegetarian
• Gluten free

• Produce

  • 9/16 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tbsp Cinnamon, ground
  • 1/8 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Vanilla extract, GF

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil

• Dairy

  • 2 1/2 oz Cream cheese
  • 1 1/2 tbsp Sour cream, full-fat

Found on beautyandthefoodie.com

Description

Directions

• Preheat oven to 350 F, and line with baking cups, or grease a medium size muffin pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
• In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, 1/2 cup milk of choice, 1/3 cup sweetener of choice, 1/3 tsp stevia if making low carb version (omit for primal), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and1 ½ tsp baking powder. Mix until thoroughly combined.
• Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Spoon batter into prepared or lined muffin pan. Press a depression in the center of each muffin with a spoon* see photo above.
• In a medium mixing bowl combine: 1 1/2 tbsp sour cream, 1 tbsp pumpkin puree, 2 1/2 ounces cream cheese softened, 1 1/2 tbsp sweetener of choice, 1/8 tsp cinnamon. Mix thoroughly until smooth.
• Spoon a small amount (1 ½ tsp) of sour cream pumpkin mixture into each depression of the muffin center *as seen in photo above.
• Bake at 350 F for 25 to 30 minutes or until top is firm and browned. Remove and cool. Can be served, but are best when refrigerated awhile before serving. Store unused portions in the fridge.