Wednesday, September 20, 2017

Pumpkin Muffins with Portion Control



Fall Foods and Pumpkin everything!! It is hard enough to stay away from pumpkin treats in the grocery store and pumpkin beer while you are out so I wanted to share a way I beat the bakery treats!! 

21 day fix pumpkin muffins!! 

With this recipe if you follow the 9 servings per muffin it will replace 1 orange and 1 purple container in your day. I don't make this an everyday treat, but they do the trick for a craving!!! 

Pumpkin Muffins with Portion Control 


Ingredients:
2 oz cream cheese, softened
1 tbsp pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp baking soda
1 dash sea salt
2 tbsp raw pumpkin seeds

Directions:
Preheat oven to 350. Prepare muffin tins by lining 9 cups with liners or coating with cooking spray.
Combine cream cheese and maple syrup in a small bowl, set aside.
Mix egg and pumpkin in a medium bowl until combined. In a separate bowl, combine almond flour, baking soda and salt. Add almond flour mixture to pumpkin mixture and mix until just blended.
Spoon batter into each muffin cup, filling less than 1/2 full. Spoon 1 heaping teaspoon of cream cheese mixture into the center of each muffin cup. Top the cups with the remaining batter. Sprinkle the pumpkin seeds over the tops of the muffins.
Bake at 350 for 16-18 minutes or until a toothpick inserted into the center comes out clean. 
Transfer the cooked muffins to a wire rack to cool.

Servings: 9
21 Day Fix: 1 purple, 1 orange

If you try this recipe let me know what you think! 
Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #pcospositivechef on Instagram!!
Enjoy!! 

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