Pumpin Tops

Gluten Free & Sugar Free PumpCranDamia Muffin Tops

The base of this recipe is slightly like the Tied Up Turtles, but tastes completely different!  They're still melt in your mouth soft and have a bite of juicy pleasure throughout the entire cookie...

6.         Eggs
1½c.    Pumpkin Puree
2Tbs.   Grape Seed Oil
⅔c.      Organic Rice Syrup
1,8oz.  Softened Cream Cheese
1tsp.   Salt
1tsp.    Baking Powder
½tsp.   Baking Soda
½c.       Almond Flour
½c.      Arrowroot Flour
1c.       Gluten Free Baking Mix
1Tbs.  Cinnamon
½Tbs.  Ginger
1tsp.   Nutmeg
½tsp.   Allspice
¼tsp.  Clove
1tsp.    Coriander
1tsp.   Chipotle Chilli Powder 

Mix all ingredients until well blended thick and smooth.  Then careful stir in the following ingredients.

1c.       Chopped Macadamia Nuts
1⅓c.    Whole Fresh Cranberries

Preheat oven to 350°  With a ¼c, scoop the muffin top mixture onto a silicone cookie sheet 1½-2" apart.  Only about 6 cookies will fit on each pan.  Bake 18-22 minutes.  Let stand on the pan about 2 minutes before transferring to a cool rack.  Cookies are done when they can pull away from the silicone without breaking. 

This recipe makes about 2 dozen.

These are a perfect mix of juicy flavor softness and a little crunch!  Which goes perfect with a kiss or a cup of coffee...

Enjoy...!!!