For the original bread recipe click here. Below is my recipe, with the substitutions and additions I made. As I previously stated in my chicken fried quinoa recipe, I do a lot of cooking by taste. So when you see a ** next to something.. just know the amount may need to be more or less depending on how yours tastes. :)
Cinnamon Cream Cheese Pumpkin Muffins
1 15 oz can pumpkin puree
2 tablespoons Coconut Oil
1 cup Sorghum
2-3 tablespoons Agave nectar**
1-1/2 cup and 1 tablespoon of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 heaping teaspoon ground cinnamon
1/2 heaping teaspoon ground nutmeg
1/2 heaping teaspoon group cloves
1/2 heaping teaspoon pumpkin pie spice
Cream Cheese Filling
1 8 oz package of cream cheese
1/4 cup agave nectar **
1/2 teaspoon vanilla
1 tablespoon cinnamon**
-*IN ADVANCED* Prepare cream cheese filling by mixing ingredients together and refrigerate for at least 1 hour.
-Preheat the oven to 350 degrees. Prepare muffin pan with cupcake liners.
-In a large bowl, mix together the pumpkin, oil, sorghum, agave, and eggs.
-In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
-Stir flour mixture into the pumpkin mixture until well blended.
-Using cookie scoops, spoon enough of the batter to thinly cover the bottom of the cupcake liner. Put a dollop of the cream cheese filling, then cover with remaining dough in scoop.
-Bake in preheated oven for 20-24 minutes.