• Gluten-Free Flour • Coconut Sugar • Pumpkin Pie Spice • Eggs • Pumpkin Puree • Baking Soda • Avocado Oil • Vanilla • Salt • Pumpkin Seeds
Cream Cheese Filling • Cream Cheese • Sugar • Vanilla
Mix all cream cheese filling ingredients together until smooth. Transfer to a piping bag (without a tip) and chill.
Whisk flour, sugar, baking soda, sea salt, and pumpkin pie spice. Mix in pumpkin puree, eggs, butter, and vanilla, just until combined.
Divide the batter in the prepared muffin tin and sprinkle the tops with toasted pumpkin seeds.
Cut the tip off the piping bag, place the tip into each muffin and fill while pulling up. Bake for 24-28 minutes.
ENJOY!