Cinnamon Snickerdoodle Pumpkin Muffins

Cinnamon Snickerdoodle Pumpkin Muffins
We're so ready for pumpkin season! These tasty muffins are dairy-free, sweetly spiced + full of fall flavors... what more could you want?!
This recipe comes from our talented friend, Lauren! You can check out her drool-worthy recipes on her Instagram, @healthyhomebakes.

Ingredients:

Muffins:

  • 1 cup all purpose flour 
  • 3/4 cup whole wheat flour 
  • 1 Tbs pumpkin spice 
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1/4 cup granulated sugar of choice 
  • 1/4 heaping cup brown sugar or coconut sugar 
  • 2 large eggs
  • 1/2 cup Ground Up Cinnamon Snickerdoodle Nut Butter
  • 1/4 cup olive oil 
  • 1 Tbs vanilla extract 
Cream Cheese/Yogurt Mix in: 
  • 1/4 cup cream cheese 
  • 1/2 cup df greek yogurt 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 2 tbs granulated sugar of choice 

Directions:

  1. Preheat oven to 375°F. 
  2. Place paper baking cups into muffin pan. Set aside.
  3. In a bowl whisk flours, pumpkin spice, baking soda and salt until well combined. Set aside.
  4. In another separate bowl-whisk together pumpkin, sugar and brown sugar.
  5. Beat in eggs, olive oil, nut butter and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin cups 3/4 full- do not over fill them 
  6. In a medium bowl, beat cream cheese and yogurt until smooth. Add in sugar, egg, and vanilla extract and beat until well combined.
  7. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  8. Bake muffins for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Store in an airtight container in the fridge.

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