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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
Servings: 12
Course: Appetizer, Breakfast
Ingredients Method

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

Method
 

  1. Preheat the oven to 350
  2. 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.
  3. Lightly grease the muffin tins or use silicone muffin liners and pour the batter evenly into each tin.
  4. In a small bowl, mix together the 4 tbsp monk fruit sweetener and 1 tsp of ground cinnamon. set aside.
  5. 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.
  6. Take a toothpick and swirl it around slightly. Top each muffin with the cinnamon-sugar mixture and bake for 25 minutes.
  7. Remove and allow to cool for 15 minutes. Serve and enjoy!