Pumpkin muffins with maple cream cheese

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.

Cool.

So I made these the first time and they were horrible.  Turns out it was the difference in flour.  Bought some cheaper version of almond flour and I will never do that again.

Heres a pic so you can see the difference