Pumpkin Muffin with Cream Cheese Icing

What was planned to be bread…… became muffins…..

pumpk

BUT NOT ANY MUFFINS…….
 
Pumpkin Cream Cheese Filled Muffins……
pump2

 

This is attempt #1 at this recipe, and I ASSURE you that I will be re-inventing this as a bread…… and maybe even muffins again….. as these ARE tasty little devils….. but there is always room for improvements!!!!

I used my food processor, but I imagine you could use the OLD SCHOOL approach and hand mix them with an electric mixer……
(Who doesn’t just LOVE the ol’ mixer???)
You always, without fail, have a chance at reenacting your child hood by licking the beaters!!!!!!

****This is now your muffin mix****
In the big bowl of the processor goes:
1C Pumpkin Puree
1/2C Cashew Butter
1/2C 0% plain Greek Yogurt
2/3C Spelt Flour
2/3C Coconut Flour
1/4C Almond Milk
 pinch of Baking Soda
10 packs Stevia
1Tbsp Cinnamon
1 Tbsp Nutmeg

Place 12 paper muffin cups in tin ( or lightly grease your tin) Spoon half the mixture between the cups, leaving the other half to top after the “filler”

****This is now your filler******

In the small bowl of the processor goes:
1/2C 0% Plain Greek Yogurt
1/2C Fat free or low fat Plain Cream Cheese
Splash Vanilla
1Tbsp Honey
2 Packets Stevia
 
Spoon 1 tsp of cream cheese filler onto each muffin
Top with remaining muffin batter and BAKE @350 for 22-25 minutes
 
Nutrition Per muffin ( yields 12)
115 calories
11g carbs
3g fibre
6g pro
4g fat