Pumpkin Cream Cheese Muffins with Cinnamon Crumble Topping

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Every coffee shop I have walked into this fall has had this in the case, and I wanted to create a paleo/primal version!  So, after one attempt, a love affair was born.  I used real cream cheese but if you can’t handle dairy, then use Kite Hill.  I have used Kite Hill to stuff muffins before and it works, I just happened to have the real deal on hand!
Pumpkin Cream Cheese Muffins with Cinnamon Crumble Topping (gf)
Ingredients:
  • 1/2 cup melted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 cup tapioca flour
  • 1/2 coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp pumpkin pie spice

Filling

  • 1 block of cream cheese at room temp
  • 2 Tbsp maple syrup

Topping (optional)

  • 1 cup almond flour
  • 3 Tbsp cold butter
  • 2 tsp coconut sugar
  • 1 tsp cinnamon
Directions:
Preheat oven to 325F. Combine all the ingredients besides the filling and toppings.  Once combined, set aside. Use beaters to whip the cream cheese and maple syrup together.  Also, in a food processor, pulse the topping ingredients until crumbly.  Now grease 12 muffin spaces in a tin or use silicon baking cups.  Put a dollop of batter in the bottom of each muffin space, put a dollop of cream cheese mixture (a Tbsp?) into each muffin space.  Now top with the remaining batter.  Place the crumble topping over each muffin.  Place in oven for 35 minutes and once cooked, brown the topping by broiling on low until golden brown.  Allow to cool at room temp for the next hour or two.

Paleo Cinnamon and Cream Cheese Muffins

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Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
Ingredients:
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Directions:
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.