Easy Pumpkin Spice Cheesecake Stuffed Muffins


6 servingsPer Muffin: 158 cals/6.6g fat/22g carbs/3.3g protein/7g sugar
INGREDIENTS:1/2 cup canned pumpkin1 egg, room temperature1/4 cup sugar1/4 cup granulated Swerve2 tablespoons canola oil1 1/2 teaspoon vanilla3/4 cup + 2 tablespoons all-purpose flour1 teaspoon baking powder1 teaspoon pumpkin pie spice1/8 teaspoon ground cinnamon1/8 teaspoon kosher salt6 teaspoons whipped cream cheese
Preheat oven to 400 degrees F. Spray 6 silicon muffin cups with cooking spray. In a medium sized bowl whisk pumpkin through vanilla together. In a small bowl, whisk together flour through kosher salt. Add the dry ingredients into bowl of the wet ingredients. Mix to combine. Using an ice cream scoop, fill each muffin cup with a 1/2 scoop of batter. Add 1 teaspoon cream cheese to the center of the batter. Top with a 1/2 scoop each of batter. Bake approximately 12-17 minutes or until muffins are cooked through. The cheese will set and the top of the muffin will feel firm, sides will pull away a bit when done.