Oh boy are these good! They are not super sweet and the cream cheese in the center is very creamy and savory so this is a great brunch muffin. If you wanted to make them more desert-like you’d probably want to add more sugar to the batter and mix the cream cheese with powdered sugar to taste to make kind of a spice cake/icing centered muffin.
If you are sugar free you could add honey or bananas for sweetness. You can leave off the sugar sprinkle on top too (it makes a delicious crunchy top!). Alternatively, you could sprinkle some honey-soaked oats on top.
I’ve only begun to play with gluten free so I can’t help you there. I’ll try them out with coconut flour some day. 🙂
I used canned pumpkin as it is June in Ohio! In the fall when the pumpkin is in season this will be even better (I’ll update then!). NOTE this is NOT pumpkin pie filling but straight pureed pumpkin.
Pumpkin is a super food including:
- Pumpkins owe their bright Orange color to the carotenoids present in them. Carotenoids are free radical fighters and along with two other antioxidants in pumpkin, Lutein & Zeaxanthin, fight premature aging, and protect agains cardiovascular disease.
- Pumpkin is high in Vitamins A and C as well as Magnesium, Potassium and Zinc – Pumpkin is a rich source of Vitamin A. Regular consumption of pumpkin (both seeds and flesh) can promote the health of your eyes and boost your immune system remarkably.
- Pumpkin is a high fiber food.