Pumpkin Muffins

Full disclosure, this recipe isn’t mine personally. It comes straight out of FIXATE Volume 1. I don’t normally share recipes that aren’t mine, but I was SO SURPRISED by this recipe that I just HAD to share it. The recipe sounded delicious, but when they came out of the oven, I was skeptical. I had planned on bringing them in for my students, but decided they were too weirdly healthified to try passing off on teens. But then I ate one. Holy moly - SO good. They’re moist & hearty with just the slightest hint of sweetness from the maple cream cheese filling. WOW. I was glad I kept them for myself!

Pumpkin Muffins.png

Prep Time: 10 minutes
Cook Time: 25 minutes
 Total Time: 35 minutes

2 oz. cream cheese
1 Tbsp. pure maple syrup
1 large egg, lightly beaten
1 cup canned pumpkin puree
1.5 cups almond flour
3/4 tsp. baking soda
1 dash sea salt
2 Tbsp. raw pumpkin seeds


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.

  3. With a handheld mixer, combine the cream cheese and maple syrup in a small bowl; mix well. Set aside.

  4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.

  5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.

  6. Add almond meal mixture to egg mixture; mix until just blended.

  7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.

  8. Spoon about 1 heaping tsp. cream cheese mixture into the center of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.

  9. Sprinkle muffins evenly with pumpkin seeds.

  10. Bake about 25 minutes, or until golden brown and toothpick inserted into the center comes out clean.

  11. Transfer muffins to rack; cool.

Recipe makes approx. 9 servings (1 muffin each)

Portion Fix Containers: 1 purple & 1 blue. This recipe comes straight out of FIXATE Volume 1, so you know the containers are correct!