Cream Cheese

Pumpkin Muffins

prep time: 7 minutes cook time: 40 minutes yield: 6 muffins (1 per
serving)

When I worked at Uncommon Ground, we made the
absolute best pumpkin cream cheese muffins in the
fall. They usually sold out before 8 a.m. Once I was
asked to do a presentation at a large company in
Stillwater, Minnesota, and the woman coordinating
the event asked me to bring a few food samples. I
thought “’tis the season,” so I made my equally tasty
keto-friendly version of the coffee shop’s pumpkin
muffins. They disappeared within minutes!

muffin batter

1½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons unsalted butter (or coconut oil if dairy-
free), softened