Low Carb, Gluten-Free Pumpkin Muffins
1/2 cup pumpkin puree
2 cups almond flour
2 tsp baking powder
1/4 cup pastured unsalted butter, melted
1/4 cup water
1 teaspoon pumpkin spice
1/2 tsp Himalayan sea salt
1/4 cup Erythritol or desired sweetener
3 oz cream cheese, softened
2 tbsp Erythritol or desired sweetener
1 tsp vanilla extract
Preheat oven to 350F degrees. Mix dry ingredients in a bowl.
In another bowl, blend eggs and pumpkin with a whisk or mixer until thoroughly blended.
Add butter and continue to blend until smooth. Pour the dry ingredients into the blended pumpkin mixture, add water, and mix well. In a separate bowl, blend filling ingredients together until smooth. Line a muffin pain with paper muffin cases. Spoon pumpkin mixture into the muffin cups, fill about 2/3 of the way up.
Scoop a small “well” into the mixture, fill with roughly 1 tsp of the cream cheese filling. Cover with additional muffin mixture, smooth over if needed.
Bake for 25-30 minutes.
Let cool and enjoy!