Low Carb, Gluten-Free Pumpkin Muffins

Muffin Ingredients:

• 1/2 cup pumpkin puree

• 4 Eggs

• 2 cups almond flour

• 2 tsp baking powder

• 1/4 cup pastured unsalted butter, melted

• 1/4 cup water

• 1 teaspoon pumpkin spice

• 1/2 tsp Himalayan sea salt

• 1/4 cup Erythritol or desired sweetener

Filling Ingredients:

• 3 oz cream cheese, softened

• 2 tbsp Erythritol or desired sweetener

• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350F degrees. Mix dry ingredients in a bowl.

2. In another bowl, blend eggs and pumpkin with a whisk or mixer until thoroughly blended.

3. Add butter and continue to blend until smooth. Pour the dry ingredients into the blended pumpkin mixture, add water, and mix well. In a separate bowl, blend filling ingredients together until smooth. Line a muffin pain with paper muffin cases. Spoon pumpkin mixture into the muffin cups, fill about 2/3 of the way up.

4. Scoop a small “well” into the mixture, fill with roughly 1 tsp of the cream cheese filling. Cover with additional muffin mixture, smooth over if needed.

5. Bake for 25-30 minutes.

6. Let cool and enjoy!