YIELD: 12 Muffins
TIME: 30 mins

Pumpkin Muffins with Kite Hill Pumpkin Pie Cream Cheese

1 cup flour
3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 cup canned pumpkin
1 8oz tub Kite Hill Pumpkin Pie Cream Cheese
2 tbsp coconut oil
1 tsp flax seed (egg replacer)
1 1/2 tsp vanilla extract
Step 1.
Preheat oven to 350 F.
Step 2.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. Set aside.
Step 3.
In a large bowl mix pumpkin puree, Kite Hill pumpkin pie cream cheese, oil, ground flax seed and vanilla until thick. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
Step 4.
Pour batter into muffin tin and top with pecans.
Step 5.
Bake on the center rack for 24 to 26 minutes.

This recipe uses:

Pumpkin Pie Cream Cheese

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