Pumpkin Cream Cheese Muffins (Edit recipe)

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Move over Starbucks - these pumpkin cream cheese muffins have a third of the carbs and fat, no refined sugar, and still manage to taste just as good!

These may be one of my favorite muffins yet - they are so soft and full of flavor!

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	33
Fat:	2 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	217 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

Serves: 7

Ingredients

1 whole Egg
0.5 cup Pumpkin Purée
2 Tbsp unsweetened Applesauce
0.25 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Pure Vanilla Extract
0.5 cup Oat Flour
0.25 cup Almond Flour
0.5 tsp Baking Soda
0.5 tsp Baking Powder
0.25 tsp Sea Salt
1.5 tsp Pumpkin Pie Spice

Cream Cheese filling

2 oz Full Fat Cream Cheese
1 Tbsp Lakanto Powdered Monkfruit Sweetener

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix dry ingredients together and then add wet ingredients (up until cream cheese) and mix.
Into a muffin lined tin, fill each muffin 3/4 of the way with the batter.
Mix your softened cream cheese and powered sugar in a small bowl and dollop about 1 tsp in each muffin. Swirl together with a knife.
Bake at 350 for 25 min. Let cool in tin for at least 5 minutes before transferring to a wire wrack to finish cooling.