Almond Croissant stuffed Pumpkin Muffins 🧁🎃 | GF/DF/Low Carb

Mary Draper
Nov 23
2 min read

Classic fall meets hidden surprise with an amazing almond croissant filling - & the leftovers are great - the almond cream deepens in flavour after it matures for a day in the fridge.

Follow along as I make a batch here: https://youtu.be/ePwINjo8Hfk?si=YOhK4MFFOoHpkML9

►Makes 7-8 muffins

ALMOND CROISSANT CREAM FILLING

1/2 egg

2 tbsp coconut oil/v butter/palm shortening, solid

2 tbsp gran. white sweetener (organic cane sugar, allulose, swerve/etc)

1/4 tsp almond extract

1/4c almond flour

pinch salt

WET

-1/2c pumpkin puree (not pie filling)

-1 1/2 eggs

-6 tbsp gran. brown sweetener (coconut sugar/brown allulose*/brown swerve/etc)

-1/2 tbsp vanilla

DRY

-1 cup + 6 tbsp almond flour

-1/2 tbsp pumpkin pie spice

-1/2 tsp baking soda

-1/2 tsp baking powder

-1/4 tsp salt

►Crack one of your eggs into a small bowl, and whisk until broken up, then roughly divide into 2 bowls (one is for the muffins & one is for the filling)

►Combine almond cream ingredients and whip until smooth & fluffy, then set aside while we make the muffins

►Whisk together wet ingredients, then add dry and stir until just combined

►Scoop into lined muffin tins filling 1/3 full, then add a scoop of almond cream and top with more muffin batter

►Sprinkle tops with pumpkin seeds and/or chopped pecans

►Bake at 350F for 16-18 minutes

►Let cool, then dig in & enjoy!!

►Store in an airtight container in the fridge for up to 4 days (I especially love these the next day after the almond paste has had time to “mature” and deepen in flavour)

Variations: these are also great filled with our “liquid” cream cheese recipe (https://youtu.be/5Wa_nco78RQ?si=y61zJliLBj58PmUc)

Brown sweetener: you can easily make your own with white sweetener & molasses (https://youtu.be/eQDzlXlMwPk?si=v4DjwkrPRhwcJr1H)