Gluten-Free Pumpkin Cheesecake Muffins

These pumpkin muffins have a decadent cheesecake surprise to brighten up your morning coffee routine.

Makes: 12 muffins
Prep Time: 20 minutes
Cook and Rest Time: 2 hours and 45 minutes

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup canned pumpkin
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp pumpkin spice
• 1/8 tsp sea salt
• 1 tsp plus 1/2 tsp vanilla extract, divided
• 3 eggs
• 1/4 cup plus 2 tbsp maple syrup, divided
• 4 oz cream cheese, room temperature
• 1/8 cup plus 1 tbsp Mirage margarine, divided
• 1/2 cup powdered sugar
• 1/4 cup pumpkin seeds
• 2 tbsp gluten free rolled oats
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp brown sugar

Directions

1. Preheat oven to 350F (175C). Line muffin tin with muffin cups, or brush with melted Mirage margarine.
2. Combine almond meal, canned pumpkin, baking powder, baking soda, pumpkin spice, and sea salt in a large bowl to make a paste.
3. In another bowl whisk together one teaspoon of vanilla extract, eggs, and 1/4 cup of maple syrup.
4. Fold the pumpkin mixture into the egg mixture with a spatula to make batter.
5. In separate bowl, combine cream cheese, 1/8 cup of margarine, 1/2 teaspoon of vanilla, and powdered sugar to make the cheese cake filling. Stir well until combined and pour into batter mixture, and using a fork ribbon the cream cheese mixture through the batter without incorporating.

1. Prepare pepita topping by combining pumpkin seeds, rolled oats, two tablespoons of maple syrup, one tablespoon of melted margarine, cinnamon, salt, and brown sugar.

1. Spoon the dough into the muffin tin and sprinkle with pepita topping. Cook for 40-45 minutes or until a toothpick comes out clean.

1. Place muffins in refrigerator for two hours to set cream cheese.

Chef Notes

• Cream cheese too stiff to stir? Microwave it in five second intervals to soften it, but don’t let it get too hot!