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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
|
Ingredients
Muffins
- 1.5 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2.5 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tbsp softened butter
- 1/2 cup swerve confectioners
- 3 eggs
- 1 cup pumpkin canned or fresh
- 1/4 tsp stevia glycerite
Cream Cheese filling
- 4 oz softened cream cheese
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 cup swerve confectioners
Ingredients
Muffins
Cream Cheese filling
|
Rate this recipe!
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Instructions
Muffins
- Preheat oven to 350F.
- In a large bowl combine almond flour, baking soda, salt, pumpkin pie spice and cinnamon.
- In a separate bowl combine butter, swerve, eggs, pumpkin and stevia glycerite. Blend until smooth.
- Add wet ingredients to dry ingredients.
- Grease a muffin tin with coconut oil or butter. Pour batter into muffin cups. Set aside.
Cream Cheese Filling
- Combine cream cheese, vanilla extract, swerve and cinnamon. Blend until smooth.
- Add a tsp of the cream cheese mixture to the middle of each of the muffins.
- Take a teaspoon or a toothpick and gently mix the cream cheese down into the center of the batter of each muffin until slightly covered by batter.
- Bake for 25 minutes until a inserted toothpick comes out clean. Let cool and enjoy!
Recipe Notes
Nutrition Facts
Pumpkin Cinnamon Cream Cheese Muffins
Amount Per Serving
Calories 158
Calories from Fat 118
% Daily Value*
Total Fat 13.1g
20%
Saturated Fat 4.2g
21%
Cholesterol 56mg
19%
Sodium 166mg
7%
Total Carbohydrates 5.4g
2%
Dietary Fiber 2.2g
9%
Sugars 0.8g
Protein 5.4g
11%
* Percent Daily Values are based on a 2000 calorie diet.