When I set out to find healthy alternative to the Pumpkin Cream Cheese Muffin at Starbucks, I had no idea just how good these ones would turn out. They are amazing – and there is no refined sugar, no coconut sugar no honey and zero gluten! Enjoy!
*these are detox approved until we remove dairy! You can try making this recipe with a vegan cream cheese and it would be detox approved the entire time!
Pumpkin Cream Cheese Muffins
The perfect pumpkin muffin for the season!
Print Recipe
Equipment
- Oven
- Mixer
- Muffin Tins
- Muffin Liners
Ingredients
- 3 lg. Eggs
- 1/2 C. Olive Oil
- 1/2 C. Unsweetened Nut Milk Plus 1 Tbsp.
- 1 tsp. Baking powder
- 1/2 tsp. Vanilla
- 1 C. Monk Fruit Sweetener Divided into two 1/2 servings – one for muffins, other for cream cheese frosting
- 2 C. Almond Flour
- 40 g. Collagen – Unflavored Protein Powder I love the Thrive Brand
- 3/4 C. Pumpkin Puree
- 1 tsp. Pumpkin Pie Spice Mix
- 4 oz. Cream Cheese
Instructions
- Preheat oven to 350 degrees, and line 12 cupcake liners. Get out the cream cheese and allow it to warm up to room temperature.
- Mix all ingredients except for cream cheese, 1/2 c. monk fruit sweetener and extra 1 tbsp of almond milk in mixer.
- Use cupcake scoop and put pumpkin mix into liners/cupcake pan. Bake for 21 minutes.
- Allow to cool for a couple hours.
- In order for consistency of frosting to not be too grainy, first blend (coffee grinder / food processor) the other 1/2 cup monk fruit to ensure it is a fine powder.
- Blend monk fruit with cream cheese and 1 Tbsp of almond milk. I like to add in a little more pumpkin pie spice mix to this too. Pipe onto cooled muffins…I use about 1-2 Tbsp max per muffin.
- Store in refrigerator.
Notes
When you are craving a yummy pumpkin spice treat, these are the best! Full or protein, good fats and NO added sugar, they simply make you happy!