Pumpkin cheesecake keto muffins

Ingredients:🎃 cheesecake muffins

🍁• 1 2/3 cups Almond Flour

🍁• 2 large Eggs

🍁• 3 tosp Butter softened

🍁• 1 tsp Vanilla

🍁• 2/3 cup Pumpkin Puree

🍁• 3 tsp Baking Powder

🍁• 1/2 tsp Baking Soda

🍁• 1 tsp Pumpkin Pie Spice

🍁• 1/2 cup Sugar Substitute

🍁• 3 tsp sugar Substitute

🍁• 5 ounce Cream Cheese

Instructions:

1. Preheat the oven to 350 degrees, and line 9 sections of a muffin tin with cupcake liners.

2. In a mixing bowl, combine the almond flour, eggs, butter, vanilla, pumpkin puree, baking powder, baking soda, pumpkin pie spice and ½ cup of the

Sugar sub. Blend until well combined and smooth.

3. Fill the cupcake liners with 1 tbsp and a 1/2 of the batter.

4. In a mixing bowl, beat together the cream cheese and 3 sugar sub until smooth.

5. Place a spoonful of the cream cheese mixture on the top of each muffin, and use the tip of a butter knife to swirl it into the batter.

6. Bake for 25 minutes.#pumpkin #pumpkinrecipes#ketodesserts #fallvibes🍂#pumpkinspice #pumpkinseason #pumpkinbread