Sugar-free, gluten-free pumpkin muffins with cream cheese icing

Name: Sugar-free, gluten-free pumpkin muffins with cream cheese icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 muffins
Ingredients: package of cream cheese; 1 egg; Teaspoon vanilla extract; 10 drops Flavorall cinnamon liquid stevia; ⅔ cup pumpkin puree; 1 cup ground almonds; ½ cup steeped tea; 5 teaspoon granulated stevia; 2 large eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 teaspoon pure vanilla extract; 10 drops Flavorall cinnamon liquid stevia; ¼ teaspoon sea salt; 1 teaspoon baking soda; ¼ cup pumpkin seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
12 muffins
Calories
82 kcal
Course
Dessert
Cuisine
American

Sugar-free, gluten-free pumpkin muffins with cream cheese icing

Ethan Patterson

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Sugar-free, gluten-free pumpkin muffins with cream cheese icing are a great way to treat your friends during your next fall-themed teatime get-together - especially the ones who are watching their sugar intake.

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Ingredients

Servings

Filling:

package of cream cheese
1 egg
Teaspoon vanilla extract
10 drops Flavorall cinnamon liquid stevia

Muffins:

⅔ cup pumpkin puree
1 cup ground almonds
½ cup steeped tea
5 teaspoon granulated stevia
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon pure vanilla extract
10 drops Flavorall cinnamon liquid stevia
¼ teaspoon sea salt
1 teaspoon baking soda
¼ cup pumpkin seeds

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Instructions

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and Flavorall liquid stevia. Beat until smooth, then set in the freezer to firm.
Preheat oven to 350F/170C. Line a muffin pan with muffin liners. Lightly grease muffin liners with oil.
Combine all muffin ingredients except the pumpkin seeds in a medium bowl, and stir well until a smooth batter forms.
Fill muffin cups about halway with pumpkin mixture. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Top the muffins with the remaining batter and scatter the pumpkin seeds over the top.
Bake until the muffins are puffed and slightly browned and a tester inserted into the middle comes out clean, about 30 mins. Remove from the oven and cool completely before serving.
Muffins will keep in the fridge for up to 1 week.

Equipments used:

Nutrition Information

Show Details

Calories 82kcal (4%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 41mg (14%) Sodium 157mg (7%) Potassium 60mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 2179IU (44%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 82 kcal

% Daily Value*

Calories	82kcal	4%
Carbohydrates	4g	1%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	41mg	14%
Sodium	157mg	7%
Potassium	60mg	1%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	2179IU	44%
Vitamin C	1mg	1%
Calcium	32mg	3%
Iron	1mg	6%