Ingredients

• •1/2 cup butter, softened
• •3/4 cup granulated Swerve
• •3 eggs
• •3/4 cup pumpkin purée
• •1 teaspoon vanilla
• •2 cups almond flour
• •1 tablespoon baking powder
• •2 teaspoons pumpkin pie spice
• •3/4 teaspoon salt
• •1 (8 ounce) package cream cheese, warmed up
• •2 tablespoons powdered Swerve

Instructions

1. 1Preheat the oven to 350 degrees. Line a muffin pan with paper liners; set aside.
2. 2In a mixing bowl beat the butter and granulated Swerve until light and fluffy. Mix in eggs one at a time. Add in pumpkin puree and vanilla; mix until well combined.
3. 3Combine almond flour, baking powder, pumpkin spice, and salt. Add the dry ingredients to the wet ingredients and mix just enough to combine. Divide batter into the prepared muffin pan.
4. 4In a small bowl mix together the cream cheese and powdered Swerve. Top each muffin with 1 tablespoon of the cream cheese mixture; use a toothpick to swirl with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.