Pumpkin Muffins with Spiced Mascarpone Cream

Stock up on the puree, kids, because the pumpkin spiced apocalypse is upon us! I'm also riding the Paleopocalypse. Judge if you must, but, my migraines have subsided and my stomach no longer "muffins" over my jeans. Hell, I haven't been this smaller size in a long, long time. Speaking of muffins... try these bad boys right here! My husband thought they were awesome... and he's a Paleo pessimist.
SHAZAM!

Paleo Pumpkin Muffins:

Yields:  12 large muffins 

Prep: 15min   Bake: 55min  350º

1 cup Almond flour 

1 cup Coconut flour (sifted)

3/4 cup Pumpkin Puree 

3 Lg eggs

1 tsp baking soda

1 tsp baking powder

2 tsp pumpkin pie spice 

1/4 cup honey

1/4 cup coconut sugar

1 heaping tbsp Almond Butter

1tsp coconut oil (melted)

1/4 cup water

1/2tsp sea salt

*1/3 cup dark chocolate chips

*1/3 cup chopped pecans

*1/4 cup flaxseeds 

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2 tbsp mascarpone cheese

The rest of the can of pumpkin puree 

1 tbsp honey

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice

Line your cupcake pan with muffin cups. Mix all of the muffin ingredients together. You'll notice that the consistency is somewhat lumpy. The coconut flour tends to do that- doesn't hurt the baking process a bit! Scoop the batter into the muffin cups and bake in a preheated oven for 50-60min at 350º.  *Feel free to omit these ingredients... but I wouldn't if I were you. They are so, so, sooooo gooood in this muffin! The muffins are ready when they are golden brown.

For the mascarpone filling:  Mix all of the ingredients together and chill while the muffins are baking. Add a dollop onto a warm muffin and DIG IN! You can eat TWO of these bad boys and it only counts as ONE SERVING?!  HELLO!