Ingredients
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1 (15 oz) can pumpkin puree
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1/3 cup maple syrup
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2 cups almond meal
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3 eggs
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2 tsp baking powder
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2 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp salt
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2 tbsp chia seeds
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1/2 cup chopped pecans
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6 oz cream cheese, softened
Steps
1
Preheat the oven to 350°F. Line 10 holes of a 12-cup muffin pan with liners.
2
In a large bowl, combine 1 cup pumpkin puree, ¼ cup maple syrup, almond meal, eggs, baking powder, 1 tsp cinnamon, ginger, salt and 1 tbsp chia seeds and beat with a wooden spoon until smooth. Stir in chopped nuts.
3
Divide mixture among the 10 cupcake liners. Bake 25 min. Remove muffins from pan and allow to cool 30 min. on a wire rack.
4
While muffins bake, combine the reserved pumpkin puree, cream cheese and remaining cinnamon and maple syrup. Cover and chill until muffins are ready to be frosted
5
Spoon pumpkin-cream cheese mixture into a piping bag with a star tip and pipe on top of muffins. Sprinkle with remaining chia seed.
Tips
You can prepare the muffins one day in advance. Store in an airtight container.
