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Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins (GF, DF Paleo)

The best Pumpkin Cream Cheese Swirl Muffins athat are gluten-free, paleo, and dairy-free
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Breakfast
Servings 12

Ingredients
  

  • 1 cup almond flour
  • 1 cup pumpkin puree
  • 2 tbsp ground flax seeds
  • 1/2 cup arrowroot flour
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/3 cup room temp dairy-free cream cheese
  • 4 tbsp monk fruit sweetener or coconut sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat the oven to 350
  • In a bowl add in the eggs, pumpkin puree, flax seeds, almond flour, arrowroot flour, maple syrup, vanilla extract, pumpkin pie spice, cinnamon baking soda, baking powder, and salt. Whisk well.
  • Lightly grease the muffin tins or use silicone muffin liners and pour the batter evenly into each tin.
  • In a small bowl, mix together the 4 tbsp monk fruit sweetener and 1 tsp of ground cinnamon. set aside.
  • Pour the warm cream cheese into a ziplock and snip the corner of the bag. Pipe some of the cream cheese into the center of each muffin batter.
  • Take a toothpick and swirl it around slightly. Top each muffin with the cinnamon-sugar mixture and bake for 25 minutes.
  • Remove and allow to cool for 15 minutes. Serve and enjoy!