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Pumpkin Muffins with Maple Cream Cheese
1 Purple and 1 Orange per Muffin
  • 2 oz. Cream Cheese
  • 1 Tbsp. Pure Maple Sugar
  • 1 Large Egg
  • 1 Cup Canned Pumpkin Puree
  • 1.5 Cups Almond Flour
  • ¾ Tsp. Baking Soda (Gluten Free)
  • 1 Dash Sea Salt (or Himalayan Salt)
  • 2 Tbsp. Raw Pumpkin Seeds
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