Ingredients
1 tsp Sugar Free Vanilla Syrup
1 can organic pumpkin pie mix
4 large eggs
1 1/2 cup almond flour
4 tsp baking powder
1/2 cup coconut flour
3/4 cup and 1 tbsp granulated erythritol sweetener
2 tsp pumpkin spice
1/2 tsp salt
1/2 cup butter
8 oz cream cheese
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.
