Keto Pumpkin Spice Cream-Cheese Muffins are one of my favorite fall keto desserts! Hope you enjoy! 

Pumpkin Spice Cream Cheese Muffins Recipe

Ingredients

Muffin
2 cups almond flour
2 tsp aluminum free baking powder
1.5 tsp pumpkin pie spice
⅛ ginger
⅛ cinnamon
3 tbsp. grass fed butter
3 large eggs
½ cup Lakanto Monk Fruit keto sweetener (20% off using our code!!)  

Filling
¾ tsp vanilla
1 tbsp. heavy whipping cream
1 tbsp. butter

Directions:
For the cream cheese filling:

1. Beat cream cheese with keto sweetener, heavy whipping cream and vanilla extract until smooth. Set aside.

For the muffins

1. Preheat the oven to 350°F degrees.
2. In a mixing bowl combine almond flour, baking soda, salt, and spices. 
3. In another bowl, mix butter, sweetener, eggs and pumpkin until smooth.
4. Combine the wet ingredients into the dry ingredients.
5. Grease muffins tins or place paper liners in the tins if you have them.
6. Spoon the pumpkin mixture into the cups about 2/3 of the way up. Make a “well” in the mixture, pushing the mixture around the sides. A small spoon works great.
7. Place about a teaspoon of the cream cheese filling into your “well” in the muffin mixture. Top with more batter to cover the cream cheese mixture and smooth over if needed.
8. Bake for 20-25 minutes, until the top of the muffin is firm.
9. Remove from oven and enjoy the warmth of Thanksgiving in your mouth. Store in the refrigerator.