Ingredients:

• ¾ cup salted butter or coconut oil, melted
• ¼ cup coconut sugar
• ¼ maple syrup
• 2 tsp vanilla extract
• 2 eggs (or substitute ground flax seed for vegan muffins)
• 1 cup pumpkin puree
• ¾ cup to 1-cup milk or alternative milk like almond, hemp, or coconut milk
• 2 ½ cups Bob’s GF 1:1 All Purpose Flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 1/8 tsp cardamom
• a pinch of ground clove
• 4 ounces cream cheese, cut into 12 cubes (omit for vegan muffins)

Instructions:

Preheat the oven to 350 degrees F. Grease each muffin spot on the muffin tin with butter, coconut oil, or line with paper liners.

In a large bowl mix together the melted butter, syrup, sugar, and vanilla. Whisk in the eggs to incorporate. Add the pumpkin puree and ¾ cups milk. Beat or whisk until smooth. Add the GF flour, baking powder, baking soda, and spices. Beat on low-speed until combined. If the dough appears too dry, add the other ¼ cup of milk.

Using a spatula or large spoon, transfer the batter into each spot on the muffin tin. Top each muffin with a cube of cream cheese. If you are dairy free, simply omit this step for deliciously simple pumpkin spice muffins.

Bake at 350 for 25-30 minutes—until a knife or toothpick comes out clean.