Ingredients:

  • 2 cups (200g) almond flour, superfine
  • 1 cup (245g) pure pumpkin puree
  • 1/3 cup (80ml) pure maple syrup
  • 2 large eggs
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30ml) maple syrup
  • 1 egg yolk
  • 1/2 tsp (2.5ml) vanilla extract
  • 2 tbsp (15g) raw pumpkin seeds

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or silicone molds.
  2. In a medium bowl, whisk together the almond flour, baking soda, pumpkin pie spice, and salt until no clumps remain.
  3. Fold in the pumpkin puree, maple syrup, eggs, and vanilla extract. Stir until the batter is smooth and deep orange.
  4. In a separate small bowl, beat the softened cream cheese until smooth and aerated.
  5. Mix in the maple syrup, egg yolk, and vanilla extract, beating on medium speed until the mixture is velvety and holds a soft peak.
  6. Fill each muffin liner about 2/3 full with the pumpkin batter.
  7. Dollop a generous tablespoon of the cheesecake mixture directly onto the center of each muffin.
  8. Use a toothpick or knife to gently swirl the filling into the batter for a marbled look (optional).
  9. Sprinkle a few pumpkin seeds on top of each muffin.
  10. Bake for 22–25 minutes, or until the edges are set and a toothpick inserted into the cake portion comes out clean.