Pumpkin Muffins with Maple Cream Cheese

from the Beachbody blog

Ingredients

• 2 oz. cream cheese
• 1 Tbsp. pure maple syrup
• 1 large egg, lightly beaten
• 1 cup canned pumpkin puree
• 1½ cups almond flour
• ¾ tsp. baking soda, gluten-free
• 1 dash sea salt (or Himalayan salt)
• 2 Tbsp. raw pumpkin seeds

Instructions

1. Preheat oven to 350° F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture; mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than ½ full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the center of each muffin. Evenly fill muffin cups ¾ full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.
10. Bake 18 to 22 minutes, or until golden brown and toothpick inserted into the center comes out clean.
    Transfer muffins to rack; cool.

21 Day Fix containers:

One muffin = 1 purple and 1 blue