Gluten-free pumpkin cream cheese muffins

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Made some pumpkin muffins using coconut flour – turned out well. 🙂 Gluten-free, paleo, and yummy.

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How?
3/4 cups coconut flour
1/2 cup pumpkin puree
3/4 cups maple syrup
6 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar

Preheat oven to 175C. Line a cupcake pan with liners.

Mix all ingredients together. Put the mixture into the liners (2/3 full).

Cream cheese filling
About 1/3 cup cream cheese, softened
2 tablespoons sugar

Mix cream cheese and sugar together.

Make small indentations in the pumpkin mixture and add dollops of cream cheese filling – you can swirl it in slightly if you want a bigger mixture.

Put the muffins in the oven. Bake 25-30 minutes. Cool 10 minutes in the pan, remove from pan and cool completely before serving.

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