I have seen a few recipes that are NOT BFC friendly for both pumpkin and lemon pies, cakes, muffins filled with Cream Cheese. Of course I love a baking challenge - so I made my own version.
I Hope you Like them.
1/2 c Coconut Flour
1 1/2 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Pumpkin Pie Seasoning
1/4 tsp All Spice
1/4 tsp Nutmeg
pinch of Salt
1/4 tsp ground cloves
1/2 Cup Pumpkin Puree (NOT Pumpkin Pie filling!)
1/2 Cup Butter or coconut oil
1 tsp Vanilla extract
1/4 cup of Nature's Hollow Sugar Free Maple Syrup
4-6 packs of stevia
Mix wet ingredients together.
Add all dry ingredients to sifter and sift into wet mixture, stirring as you go.
Mix until lumps are gone. or do it in your food processor, like I do.
Grease muffin pan or use cups and fill 12 muffin cups.
Use your finger and made little wells in the center of each one. Like so...
for the Cream Cheese part
1 8oz pkg cream cheese
1/2 tsp vanilla extract
2.5 tsp Xylitol
microwave cream cheese for 30 seconds to soften
mix all ingredients together till smooth. Carefully pour by spoonfuls into the wells of the pumpkin muffins.
Bake 350 for around 20 minutes - or until the cream cheese part is set and doesn't jiggle - as always with baking don't let them burn.
Let cool completely and Store in fridge.
They should have aprox. 1 sugar and 10g carbs each
HOLY MOLY I just ate one and they are the BOMB!!