PENNY’S PUMPKIN TRIO MUFFIN, BY JELES

Ingredients:

Pumpkin Muffins:

2 cups Anthony’s Almond flour

1/2 cup Truvia Brown Sugar Sweetener

2 tbsp Anthony’s Coconut flour

1 tbsp baking powder

2 tsp pumpkin pie spice

1 tsp Cinnamon

1/2 tsp salt

1 cup pure pumpkin puree

4 large eggs (room temp)

1/2 cup unsweetened almond milk

Cheesecake Filling:

8 oz of Cream cheese (room temp)

1 Large egg (room temp)

1/3 cup of Monk Fruit

1 ½ tsp of Vanilla Extract

Streusel Topping:

1/3 cup Anthony’s Almond flour

1/4 cup Truvia Brown Sugar Sweetener

2 tbsp Anthony’s Coconut flour

4 tbsp crushed pecans

1 ½ tsp cinnamon

3 tbsp butter, room temp

Instructions:

Preheat the oven to 325*

Spray a muffin pan well, set aside

In a medium mixing bowl, combine all of the pumpkin muffin ingredients, mix well (set aside)

In a small bowl, combine all of the cheesecake filling ingredients, mix well (set aside)

Spoon the pumpkin mixture into the muffin pan filling it ¼ way

Now take 1 ½ tablespoon of the Cheesecake filling and place on top of the Pumpkin batter and now top with more Pumpkin mixture each muffin tin EACH Muffin tin should be about 3/4 full… set aside

Streusel Topping:

In a small bowl, combine all the streusel ingredients and mash with a fork until the butter is incorporated (resembling crumbs)

Sprinkle the topping on the muffins

Place on the Middle rack

Bake Large Muffins for 35-40 minutes, or until a toothpick comes out clean

ENJOY!!

Makes 12 Large Muffins or 24 Cupcake size

Pumpkin~ Cheesecake~ Muffins~ Breakfast~ Snack~ Keto~ Jeleszinhas recipes

Serving Size: 1 Large muffin~ Calories 208~ Net Carbs 4 g

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