Gluten-free, Low-Carb Pumpkin Cheesecake Muffins
(Recipe courtesy of Naturally Nourished)
Ingredients:
⅔ cup pureed pumpkin
Zest of 2 oranges (optional)
1 tsp almond extract
2 Tbsp raw unfiltered honey
2 oz full-fat cream cheese
3 Tbsp melted coconut oil or ghee
5 eggs
1 cup organic almond flour (Anthony’s online is a good brand)
2 Tbsp coconut flour
2 scoops collagen peptides
1 tsp cinnamon
½ tsp baking soda
Butter (2 tsp per muffin)
Directions:
Mix together the pumpkin, zest, extract, honey, and cream cheese until smooth. Once at room temperature, pour in melted coconut oil. Wisk the eggs in a separate bowl, then add to the wet ingredients. Finally, all all the wet ingredients into the dry ingredients until fully incorporated. Either line the muffin tin with unbleached liners or rub with butter or coconut oil before pouring into each tin.
Bake at 350 degrees for about 30 minutes or until the fork comes out clean. Add 2 tsp butter to the top before serving.