Low Carb Pumpkin Cream Cheese Swirl Muffin

Updated: Oct 22, 2020




Ingredients

Directions

  • Preheat oven to 350 degrees. Place baking cups into muffin pan.

  • In a large mixing bowl, whisk butter and granulated erythritol sweetener together until fluffy. Add eggs and mix well.

  • Next, add pumpkin mix, Sugar Free Vanilla Syrup, and Sugar Free Pumpkin Cheesecake Syrup. Stir until smooth.

  • In a medium mixing bowl, add almond flour, coconut flour, baking powder, pumpkin spice and salt. Stir until combined.

  • Slowly add the dry mix to the wet mix and stir until combined.

  • Fill baking cups 3/4 full to allow room for cream cheese and expansion.

  • In a small mixing bowl, add cream cheese and 1 tbsp of granulated sweetener. Mix well.

  • Add a tablespoon of cream cheese mix to each muffin.

  • Use a toothpick to swirl cream cheese into batter. If cream cheese isn't swirling well, heat up in microwave for 20 seconds.

  • Bake for 20 minutes.

  • Enjoy! Store in airtight container in refrigerator and serve chilled.

Make these muffins For The Whole Family this Fall!

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