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Equipment
Muffin Liners
Muffin Tin
Ingredients
Low-Carb Pumpkin Muffins
1cupAlmond Flour
2tbspCoconut Flour
1/4cupGranulated Sweetener Blend
2tspPumpkin Spice
1/2tspBaking Powder
1/2tspSalt
2largeEggs
4tbspUnsalted Butter melted
2tbspCanned Pumpkin Puree
1/2tsp Liquid Stevia or Monk Fruit
Cream Cheese Swirl
2ouncesCream Cheese room temperature
1tbspSour Cream
1/8-1/4tspLiquid Stevia or Monk Fruit
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Instructions
Preheat oven to 325°.
Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together.
Take canned pumpkin out of can and pat off excess water.
Combine melted butter, canned pumpkin and liquid Stevia or monk fruit.
Prepare cream cheese batter: Mix the cream cheese with a hand mixer, add sour cream and mix until combined.
Combine the wet and dry ingredients, setting the cream cheese batter aside.
Now it’s time to layer your muffins! Take ½ tbsp. of the pumpkin muffin matter and line the bottom of your muffin liners. Next, take 1 tsp. of the cream cheese batter and place on top. Next, add 1 tbsp. of pumpkin batter, followed by ½-1 tsp. of cream cheese batter. Continue layering the ingredients until finished. Use a toothpick to give the top of each muffin a swirl.
Bake in preheated oven for 25-30 minutes, checking muffins at the 20-minute mark. Muffins are ready when they have risen and a toothpick comes out clean.