Pumpkin Cinnamon Cream Cheese Muffins
Fall is here and this is one of my favorites. It’s a low carb version of the Starbucks Pumpkin Cream Cheese Muffin!
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Ingredients
Muffins
Cream Cheese filling
Instructions
Muffins
  1. Preheat oven to 350F.
  2. In a large bowl combine almond flour, baking soda, salt, pumpkin pie spice and cinnamon.
  3. In a separate bowl combine butter, swerve, eggs, pumpkin and stevia glycerite. Blend until smooth.
  4. Add wet ingredients to dry ingredients.
  5. Grease a muffin tin with coconut oil or butter. Pour batter into muffin cups. Set aside.
Cream Cheese Filling
  1. Combine cream cheese, vanilla extract, swerve and cinnamon. Blend until smooth.
  2. Add a tsp of the cream cheese mixture to the middle of each of the muffins.
  3. 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.
  4. 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.