These delicious muffs are moist and have all the fall vibes with less calories and more money left in your pocket! At about $3.50 less per muffin, these diabetic and celiac friendly treats are the perfect addition to any gathering or even just a weekday morning!

I simply can’t get enough of them but with the holidays coming, there are so many dietary restrictions with family and friends, I figured we all needed a good recipe in our back pockets for breakfast or dessert.

Ingredients:

Pepita Praline Topping:

• 1 tbsp butter
• 1/4 cup pepitas, chopped
• 1 tbsp Splenda Magic Baker
• 1/4 tsp each pumpkin pie spice and cinnamon

Cream Cheese Filling:

• 8oz cream cheese, softened
• 1/3 cup Splenda Magic Baker
• 1 tsp vanilla extract

Pumpkin Muffin Batter:

• 1 1/2 cups Bob’s Red Mill GF 1-to-1 Flour
• 1 tsp each baking powder and baking soda
• 1/2 tsp each pumpkin pie spice and cinnamon
• 1/4 tsp salt
• 1/3 cup softened butter
• 3/4 cup Splenda Magic Baker
• 1 egg
• 15oz can pumpkin purée
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 420°F
2. Melt 1 tbsp butter in the stove and toast pepitas for just a minute or two and then toss in sugar and spices then set aside
3. Beat together cream cheese filling ingredients and set aside
4. Mix the dry ingredients for the pumpkin batter and set aside
5. Beat the butter and sugar together, then add the egg and beat. Lastly add the pumpkin and vanilla
6. Add this mixture to the dry ingredients and fold in until just incorporated
7. Scoop pumpkin batter into a lined cupcake pan and then pipe in your cream cheese filling to the center
8. Sprinkle Pepita praline around the edges and bake for 5 minutes, then turn the temperature down to 350°F for another 25 minutes or until done
9. Let cool on a cooling rack and enjoy

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