Pumpkin Cream Cheese Cupcakes
  • Pumpkin Muffins:
  • 3/4 cup pumpkin puree
  • 3 cups almond flour
  • 1/3 cup vanilla whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 ½ tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 cup butter, melted
  • 1/2 cup Truvia Sweetener or desired sweetener to taste
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • Sweetened Pumpkin Seeds Topping:
  • 1/4 cup roasted pumpkin seeds
  • 1 tbsp melted butter
  • 1/4 cup pumpkin seeds
  • 1 tbsp Truvia Sweetener or desired sweetener to taste
  • 1/2 tsp cinnamon
  • Cream Cheese Filling:
  • 1 1/2 pkgs (12 oz) cream cheese, softened
  • 1/2 cup Truvia Sweetener or desired sweetener to taste
  • 2 eggs
  • 2 tsp vanilla
  • 1/8 tsp salt
  1. For sweetened Pumpkin Seeds Topping, Place pumpkin seeds, butter, truvia and cinnamon in a bowl and mix well, set aside.
  2. For the cream cheese filling, beat cream cheese with eggs,sweetener, salt and vanilla extract until smooth. Set aside.
  3. For the muffins, preheat oven to 325F and line 24 muffin tins with paper liners.
  4. In a bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt and spices.
  5. Beat in butter and sweetener until well combined. Add pumpkin puree, eggs,almond milk and vanilla extract.
  6. Drop a spoonful of batter into the bottom of prepared muffin tins and make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 3/4 full.
  7. Sprinkle each muffin with some pumpkin seeds.
  8. Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.
(Low Cab, no Sugar Added) Perfect treats for Fall! Amazing with a nice hot coffee!!!