Paleo Pumpkin Cream Cheese Muffins

• 3/4 C almond flour
• 3 T coconut flour
• 1/2 C + 1 T cassava flour
• 3/4 C + 2 T maple sugar or coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 T pumpkin pie spice
• 1 1/2 C pumpkin puree
• 1/4 C ghee, melted
• 1 1/2 tsp vanilla extract
• 1 egg
• 1 1/2 T pepitas
• 4oz dairy free cream cheese (Kite Hill)
• 1 T coconut milk

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1. Preheat the oven to 350 degrees. In a medium bowl whisk the almond flour, coconut flour, cassava flour, 3/4 cup maple sugar, baking powder, baking soda, salt, and pumpkin spice.
2. In a small bowl whisk the pumpkin puree, melted ghee, 1 teaspoon vanilla, and egg. Whisk the wet ingredients into the dry ingredients, just until everything is combined. The batter will be very thick.
3. Line a cupcake pan with paper cupcake liners and fill each one about 3/4 full. Press the batter down making a divot in the center.
4. In a small bowl whisk the cream cheese, 1/2 teaspoon vanilla, 2 tablespoons maple sugar, and coconut milk. Once the mixture is thoroughly combined, scoop it into a piping bag or Ziploc with the corner cut off.
5. Pipe about 1 tablespoon of the cream cheese mixture into the divot in the muffin batter. Sprinkle the pepitas around the cream cheese center and press them in slightly to ensure they stay.
6. Place the muffins in the oven and bake for 18-20 minutes. When they are done a toothpick entered the muffin should come out clean.