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Plan Z Phase: This is a Z3 (ZReboot) recipe. Dieter Caitlin found the perfect fall recipe from Carolyn, the writer and recipe developer behind All Day I Dream About Food.

This perfect pumpkin treat invites all the spice and warmth of autumn into your mouth without the additional unwanted carbs.

Servings: Serves 15

Ingredients:

Pumpkin Muffins

• 3/4 cup pumpkin puree
• 3 cups super fine ground almond flour (Bob’s Redmill is the most popular brand with the best consistency.)
• 1/3 cup unflavored whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 cup butter, softened
• 1/2 cup Swerve Sweetener or other erythritol
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Candied Pepitas:

• 1/2 tsp butter
• 1/4 cup pepitas
• 1 tbsp Swerve Sweetener
• 1/4 tsp cinnamon

Cream Cheese Filling:

• 8oz cream cheese, softened
• 1/4 cup powdered Swerve Sweetener or other powdered erythritol
• 2 tsp cream
• 1/2 tsp vanilla

Instructions:

On a plate lined with two layers of paper towel, spread out the pupmkin puree and blot with another layer or two of paper towels. Let sit while making the pepitas and cream cheese filling.

For the candied pepitas, melt butter in small skilet over medium heat. Add pepitas and toss to coat. Add sweetener and cinnamon and toss to coat. Remove from heat and set aside.

For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. Set aside.

For the muffins, preheat over to 325 degrees and line 15 muffin tins with paper liners (if you only have one muffin pan, like I do, you can do the last three muffins after the first batch is cooked).

In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt and spices.

In a large bowl, beat butter with sweetener until well combined. Beat in pumpkin puree, eggs and vanilla extract.

Beat in almond flour mixture in two additions, alternating with almond milk.

Drop a spoonful of batter into the bottom of the prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 3/4 full.

Sprinkle each muffin with some candied pepitas.

Bake 23 to 25 minutes, or until the tops are set and edges are just browned. Let them cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Repeat with any remaining batter, filling and pepitas.

Thanks again to Carolyn from All Day I Dream About Food for this wonderful recipe.

Enjoy!

Cheers,