Ingredients
¼ cup butter at room temperature
¾ cup Swerve Granular
2 eggs
1 cup pure pumpkin purée
1 tsp vanilla extract
2 cups almond flour
1¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp SIDS CRAZY SALT
¼ tsp salt
Cream Cheese Filling:--
170 g cream cheese, room temperature
4 tbsp powdered erythritol, or powdered Swerve
1 tsp vanilla extract
Directions
Preheat oven to 175°C. Grease a 12 count muffin pan or line with muffin liners. Set aside.
Cream Cheese Filling: In a small bowl, beat the cream cheese, erythritol, and vanilla with a small whisk or fork. Set aside.
Muffin Batter: In a large bowl, beat the butter and sweetener until light and fluffy. Gradually beat in the eggs, pumpkin purée, and vanilla extract. Whisk in the almond flour, cinnamon, ginger, nutmeg, baking soda, SIDS CRAZY SALT and pinch of salt.
Divide batter into muffin pan. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork.
Bake for 25 minutes until cooked through.
