Single serve pumpkin cream cheese muffin
Ingredients
- 4 tbsp almond flour
- 3 tbsp tapioca flour
- 1 tbsp whisked egg
- 1 tbsp avocado oil or refined coconut oil, melted
- 1 tbsp dairy-free milk
- 2 tbsp pumpkin puree
- ½ tsp pumpkin pie spice
- ¼ tsp baking powder
- 3 tbsp coconut sugar or raw cane sugar
Center
- 1 heaping tsp dairy-free cream cheese
Topping
- Sprinkle of raw cane sugar before baking
Instructions
- Prep – Preheat your oven to 350°F. Line a ramekin with a muffin liner (or grease it lightly if baking directly in the ramekin).
- Mix batter – In a small bowl, whisk together almond flour, tapioca flour, pumpkin pie spice, baking powder, and sugar. Stir in whisked egg, oil, pumpkin puree, and dairy-free milk until a smooth batter forms.
- Fill – Spoon half the batter into the ramekin. Add a scoop of cream cheese in the center, then cover with the remaining batter.
- Top – Sprinkle raw cane sugar over the top for that bakery-style sparkle and crunch.
- Bake – Bake for 22–25 minutes, until golden and a toothpick inserted around the edge comes out clean.
- Enjoy – Let cool slightly, then dig into the warm, pumpkin-spiced muffin with a creamy surprise inside.
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