1 1/2 cups blanched almond flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
2 T unsalted butter or coconut oil softened
1/2 cup Swerve confectoners style sweetener
3 large eggs
1 cup canned pumpkin
Cream cheese filling:
1 (8 oz.) cream cheese, 1/4 cup Swerve, 1 large egg yolk, 2 tsp. vanilla
Preheat oven to 325
Grease and place paper liners in 6 well of muffin tin.
In a large mixing bow, stir the almond flour, baking soda, salt and spices until well combined.
In another bowl, mix together the butter (or coconut oil) sweetener, eggs and pumpkin until smooth.
Stir the wed ingredients into the dry.
Spoon the batter into the prepared muffin tins.
Filling each about 2/3's full.
To make the filling, using a hand mixer, beat the cream cheese in a medium size bowl until smooth.
Add the sweetener, egg yolk, and vanilla and beat until well combined.
Top each muffin with about 1 T of cream cheese filling and use a toothpick to swirl it into the batter.
Make for 30 to 40 minutes or until a toothpick inserted comes out clean.
Allow to cool before removing from pan.
Store extras in an airtight container in the refrigerator for up to 3 days.
Reheat on a baking sheet in a preheated oven 350 for 5 minutes or until warmed through.