2 oz cream cheese
1 T maple syrup
1 large egg, lightly beaten
1 cup of pureed pumpkin
1 1/2 cups of almond flour
3/4 tsp baking soda
1 dash of sea salt
2 T of raw pumpkin seeds
Preheat oven 300.
Prepare nine muffin cups by lining with muffin tin liners or coat with spray.
Combine cream cheese and maple syrup in a small bowl. Mix well.
Combine almond flour, baking soda, and salt in a medium bowl, mix well.
Add almond meal mixture to egg mixture, mix until blended.
Spoon batter into each muffin cup, filling a little less than 1/2 full.
Spoon about 1 heaping tsp cream cheese mixture into center of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.
Sprinkle muffins evenly with pumpkin seeds.
Bake 16 to 18 minutes until toothpick inserted comes out clean.