PUMPKIN CREAM CHEESE SWIRL MUFFINS
Ingredients:
For the muffins:
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- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
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- For the cream cheese swirl:
- 4 oz cream cheese, softened
- 2 tbsp erythritol or your preferred keto-friendly sweetener
- 1/2 tsp vanilla extractInstructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, almond milk, eggs, melted butter or coconut oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- In another bowl, prepare the cream cheese swirl by mixing the softened cream cheese, erythritol, and vanilla extract until smooth.
- Fill each muffin cup about halfway with the pumpkin batter.
- Add a dollop (about 1 teaspoon) of the cream cheese mixture on top of the pumpkin batter in each muffin cup.
- Use a toothpick or a small knife to gently swirl the cream cheese mixture into the pumpkin batter.
- Add a little more pumpkin batter on top of the cream cheese swirl, filling each muffin cup almost to the top.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
