Pumpkin Cream Cheese Muffins
Servings: Serves 15
Ingredients:
Pumpkin Muffins
3/4 cup pumpkin puree
3 cups almond flour (Honeyville)
1/3 cup unflavored whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 cup butter, softened
1/2 cup Swerve Sweetener
3 large eggs
1/2 tsp vanilla extract
1/4 cup cream
Cream Cheese Filling:
8oz cream cheese, softened
1/4 cup powdered Swerve Sweetener
2 tsp cream
1/2 tsp vanilla
Instructions:
On a plate lined with two layers of paper towel, spread out the pumpkin puree and blot with another layer or two of paper towels. Let sit while making the cream cheese filling. For the cream cheese filling, beat cream cheese with powdered sweetener, cream and vanilla extract until smooth. Set aside.
For the muffins, preheat over to 325 degrees and line 15 muffin tins with paper liners.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking soda, salt and spices.
In a large bowl, beat butter with sweetener until well combined. Beat in pumpkin puree, eggs and vanilla extract.
Beat in almond flour mixture in two additions, alternating with cream.
Drop a spoonful of batter into the bottom of the prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 75 percent full.
Bake 23 to 25 minutes, or until the tops are set and edges are just browned. Let them cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Repeat with any remaining batter and filling.
Enjoy!
Cheers,
Zola
