Daily Good Pin
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I need this recipe
Originally posted here https://pin.it/f6r2r5zjoocawl
But I made some adjustments…
For the Muffins:
1/4 cup coconut oil melted or use liquid coconut oil
6 tablespoons salted butter
1 cup pumpkin puree
1 tablespoon + 1 teaspoon pumpkin pie spice
1 1/2 cup Splenda
1 1/2 tsp vanilla
1/2 cup + 2 tablespoons coconut flour
1/2 tsp salt
1 1/2 tsp baking powder
For the Filling:
3 oz cream cheese room temperature
1 tablespoon heavy whipping cream
1 1/2 tablespoon Swerve confectioners
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
A little extra Splenda and some cinnamon for dusting(maybe 1TBS/1tsp, if that)
Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
Beat eggs, Splenda, pumpkin puree, vanilla, and pumpkin pie spice until combined.
Add coconut oil and butter to the mixture and mix well.
Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
In a small bowl, combine the ingredients for the filling and stir until combined.
Line muffin tins with liners, and fill almost yo the top(they don’t puff up much)
Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean.
Remove from tins and top each one with chopped pecans, pushed into the cream cheese filling. Once they cool, the pecans will be held in place. Sprinkle a little Splenda and cinnamon on top, and enjoy!
I did follow the recipe exactly the first go round, but felt like they needed some texture(pecans), a little more salt and girth(increased butter ratio), and a little more sweetness and flavor(Splenda and cinnamon topping).
Agreed. Feed me this recipe
These look GREAT. Tried this same recipe this past weekend and can confirm they taste great. My muffins didn’t come out nearly as good looking as yours. Will go this route with them next time for sure.
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