Pumpkin Cream Cheese Muffins
Servings: 12 muffins
Calories: 201kcal
Ingredients
Muffin Base
- 5 large eggs
- 2/3 cup pumpkin puree (make sure it is not pumpkin pie filling)
- 5 tbsp unsalted butter melted and slightly cooled
- 2/3 cup Brown Swerve
- 1 1/2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 2/3 cup blanched almond flour
- 1/3 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Swirl
- 8 oz cream cheese softened to room temperature
- 1 large egg
- 1/4 cup Swerve confectioners’-style sweetener
Instructions
- Preheat the oven to 350 degrees and spray a muffin pan with nonstick cooking spray.
- In a large bowl, whisk together 5 eggs, pumpkin puree, melted butter, brown swerve, vanilla extract, and pumpkin pie spice.
- Add in almond flour, coconut flour, baking powder, and salt and whisk everything together until smooth. Set this batter aside while you prepare the cream cheese topping.
- Using an electric mixer, mix together the cream cheese, egg, and confectioners’ Swerve until smooth.
- Scoop the pumpkin batter evenly into the prepared wells of the muffin tin. Top each with the cream cheese mixture, approximately 2 tbsp per each muffin.
- Using the tip of a knife or a toothpick, swirl the cream cheese and the pumpkin batter together.
- Bake for 22-26 minutes, until the muffins are set.
- Let cool completely before serving. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1muffin | Calories: 201kcal | Total Carbs: 18g | Protein: 6g | Fat: 18g | Fiber: 2g | Net Carbs: 2g | Sugar Alcohols: 14g