These Paleo Pumpkin Muffins w/Cream “Cheese” have been on my mind to make! I went back and forth with a cupcake & frosting or a muffin with filling. In my typical Coco fashion, I took the easy route. “Filling” them was much easier because once they are out of the oven, they are done. No need to wait for cooling to frost them AND they can be stacked to store in fridge vs. if they had frosting on them. That said – did I mention these muffins are delish???
Summer in November
It’s truly hard to get into this fall/winter spirit in So Cal right now. It’s in the 80’s ….even at the beach! I love summer but come on – we need a little chill in the air. While I love baking for the upcoming holiday season, it’s hard to get into the spirit. Truth be told, I made these Paleo Pumpkin Muffins w/Cream “Cheese” on a day that seemed cold. It was in the 70’s (lol) so I jumped on the cooler weather change & had a-go at this treat.
The weather quickly jumped back into the low 80’s and is currently in the high 80’s. Our Saturday in November was spent eating lunch on the pier and walking at the beach with sandals and tank tops. Again, I love summer …it’s my absolute favorite season. I am just wishing November would give me the reason to pull out my scarves & boots. The song ‘Feels Like Summer’ by Samuel Jack keeps playing in my head.
Another thing I wanted to do this weekend was put up Christmas in my house! I know it’s early as it’s only 11/14 but I put it up early last year (due to the 2020 “stuff”) and I really liked having it up longer. But geez – setting up all the winter-ish garb in 85 degree weather seems awkward, ya know? I don’t know ….I have time today so it may just happen, even if we’re in shorts & tank tops. Hot chocolate may be out of the question but perhaps a tasty skinny margarita will be apropos 
Cream Cheese w/out the Cheese
So why the quotes around the word cheese in these Paleo Pumpkin Muffins w/Cream “Cheese”? Well, because I use a dairy free cream cheese made from almonds. I don’t know if you have ever tried Kite Hill Spreads but they are so good. They truly taste like the real thing and my tummy thanks them for it!
I use their cream cheese, ricotta and dips! If you haven’t tried them & you’ve been avoiding certain foods/recipes because you cannot tolerate cheese, I suggest you try these. Many of my recipes use their products, whether it be savory or a dessert.
This Dairy Free Spinach and Artichoke Dip uses their Cream “Cheese” and it’s seriously devoured by everyone. No one even knows that it’s not the “real thing”.
I also use it in the mouthwatering Berry Cheesecake Bar recipe! So again, if you haven’t given it a try, I urge you to just replace the traditional cream cheese with Kite Hill and see what ya think. If you don’t have issues with cheese, then there’s no reason to switch it out. I’m just thankful there is this option for those of us who choose to steer clear of it, for whatever reason.
Paleo Baked Good Tip
These Paleo Pumpkin Muffins w/Cream “Cheese” use canned pumpkin and Primal Palate Pumpkin Pie Spice. I believe the pumpkin vibe came out perfectly! The cream “cheese” does sink when baking so no need to try and make a dent or hole in the batter before baking. A tip I like to share with paleo goods, is to store in fridge in an airtight container WITH A PAPER TOWEL on top of the baked goods. The paper towel helps the condensation from dripping onto the dessert and having the food become soft and/or too moist.
No matter what – if you’re a pumpkin lover ….you will definitely like these Paleo Pumpkin Muffins w/Cream “Cheese”! I would LOVE to hear what you think. Please tag me on IG and/or send me an email! Happy baking 
Paleo Pumpkin Muffins w/Cream “Cheese”
Notes
Store in fridge in an airtight container w/paper towel over top of muffins. This helps with condensation dripping onto the muffin.
Ingredients
- Muffins:
- 2 cups blanched almond flour
- 2/3 cups monk fruit sweetener (I used Lakanto)
- 2 tsp pumpkin pie spice (I use Primal Palate)
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 can pumpkin purée (1 1/2 cups)
- 1 egg
- 1/4 softened butter (or melted/cooled) or ghee
- 1 tsp pure vanilla extract
- Cream “Cheese”:
- 1/2 tub Kite Hill Cream “Cheese” (4 oz)
- 2 tbsp monk fruit
- 2 tsp blanched almond flour
- 1 tsp cashew milk
- 1/4 tsp pure vanilla extract
Instructions
- Preheat oven to 350°
- In a large bowl, combine flour, sweetener, baking soda, baking powder, pumpkin pie spice & salt.
- In a smaller bowl, combine the pumpkin purée, egg, butter & vanilla extract.
- Pour the wet ingredients into the dry ingredient bowl and whisk together.
- Line a cupcake tin with parchment cupcake liners and fill the liners (you can get very close to the top).
- In a small bowl, mix the cream “cheese”, sweetener, cashew milk, vanilla and flour together. Scoop into a baggie and snip off the end.
- Pipe the cream “cheese” onto each muffin until distributed evenly.
- Bake at 350° for 30-35 min. Let cool for 10-15 minutes and remove from tray.
- Enjoy!
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