½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
3 large eggs
1 cup fresh or canned pumpkin puree
cream cheese filling
1 (8-ounce) package cream cheese (Kite Hill brand
cream cheese style spread if dairy-free), softened
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 large egg yolk
2 teaspoons vanilla extract
- Preheat the oven to 325°F. Grease or place paper
liners in 6 wells of a standard-size muffin pan. - In a large mixing bowl, stir the almond flour,
baking soda, salt, and spices until well combined. In
another bowl, mix together the butter, sweetener, eggs,
and pumpkin until smooth. Stir the wet ingredients into
the dry. Spoon the batter into the prepared muffin cups,
filling each about two-thirds full. - To make the filling, using a hand mixer, beat the
cream cheese in a medium-sized bowl until smooth.
Add the sweetener, egg yolk, and vanilla and beat until
well combined. Top each muffin with about 1
tablespoon of the cream cheese filling and use a
toothpick to swirl it into the batter.