keto Pumpkin Muffins with Cream Cheese Filling

You are in for more pumpkin goodness with these delicious muffins!  They are moist and full of pumpkin flavors and stuffed with a sweet cream cheese filling.  I use my Homemade Pumpkin Pie Spice mix and new favorite Keto/low carb sweetener, Brown Swerve, which tastes and feels just like real brown sugar!  The cream cheese filling is similar to a frosting, but not quite as thick or sweet.  I top these muffins with chopped pecans, which adds a great contrast in texture!

INGREDIENTS:
For the Muffins

• 1 3/4 cups super fine almond flour
• 1/4 cup Oat Fiber  see note below
• 3 whole eggs
• 1/2 cup pumpkin puree
• 1/4 cup sour cream
• 1/2 cup  Brown Swerve
• 2 teaspoons baking powder
• 1/2 cup chopped pecans (optional)
• 1 1/2 teaspoons pumpkin pie spice see my recipe
• 1 teaspoon  pure vanilla extract
• Pinch of salt

For the Cream Cheese Filling

• 1/2 cup cream cheese softened
• 2 tablespoons heavy cream
• 2 tablespoons  swerve confectioners
• 1/2 teaspoon  pure vanilla extract
• Preparation
• Preheat oven to 350F.

INSTRUCTIONS:

To Make the Muffins

1. Add the almond flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.  In a separate bowl, whip up the egg whites to soft peaks.
2. In another bowl, add of the wet ingredients mix using a hand mixer or whisk.  Briefly mix in the egg whites, then add the dry ingredients into the wet and mix just until combined.

To Make the Filling:
You can find full recipe in>>https://ketocookingchristian.com/pumpkin-muffins-with-cream-cheese-filling-keto-low-carb-gluten-free/

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