Pumpkin Cream Cheese Muffins with Cinnamon Crumble Topping

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.

Thanksgiving Granola

Everyone loves a good granola, and ESPECIALLY when you are traveling.  I always make sure I have granola with me when I travel, so I don’t get hangry!  When you’re traveling over Thanksgiving, you don’t want to miss out on all those holiday flavors either!  So, I took my original granola recipe and turned it into “Thanksgiving granola.”  What makes it Thanksgiving?  It is your pumpkin pie, pecan pie, and cranberry sauce all mashed up!  This is great for traveling, but it would also be great as a travel “send off” for anyone that will traveling back to their home after spending the holidays with you.  This is also a great idea for a snack that sits around the house when everyone comes over to watch the game on Thanksgiving!  I made a double batch, and if you like granola, you should too!
Thanksgiving Granola
Ingredients:
1 cup slivered almonds
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1/2 cup shredded or flaked coconut, unsweetened
1 tsp salt
1 Tbsp pumpkin pie spice
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1/4-1/2 cup dried cranberries
Directions:
Preheat oven to 300F.  Cover baking sheet with silpat or parchment paper.  Mix all of the ingredients together and spread on baking sheets.  Bake for 20-25 minutes. Mix the nuts up about halfway through. After removing from the oven, add as many dried cranberries as you like!  Enjoy!