Healthy flourless oatmeal pumpkin muffins with cream cheese! Super easy pumpkin recipe for fall that is good and nourishing enough to be a healthy breakfast idea.
Ingredients
MUFFINS
1 ½ cup quick oats
1 cup pumpkin puree
1 tbsp cinnamon
½ tsp nutmeg
3 heaping tbsp coconut sugar
⅓ cup almond milk
2 eggs
1 tbsp coconut flour
1 tbsp butter
1/2 tsp baking soda
1 tsp vanilla
CREAM CHEESE:
3 tbsp cream cheese
1 tsp honey
1 tsp vanilla
Directions
Preheat the oven to 180C/350F.
Mix all the ingredients for the muffins in a bowl. Line a muffin tin with muffin liners and fill with the mixture. For me, this yielded 6 muffins.
In a separate small bowl, add all the ingredients for the cream cheese and mix them together.
Top the muffins with the cream cheese and bake for 25 minutes or until a toothpick comes out clean after inserting into the cream cheese free part of the muffins.
Let them cool off, peel out of the muffin liners and enjoy!
Store in an airtight container in the fridge for up to 5 days.
