1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside. In a large mixing bowl, cream together butter and sweetener until smooth and creamy. Add the eggs, one at a time, mixing after each addition. Mix in the pumpkin puree and vanilla and mix until combined. In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt. Add dry ingredients to wet ingredients and mix until combined. Fill muffin cups 3/4 full with batter. I like to use an ice cream scoop, so they're all the same size. Set aside.
For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy. Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin. Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture. Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean. Makes about 13 muffins. Cool and serve. Store leftovers in the refrigerator. These are great served at room temperate and cold.