Another Batch

Those pumpkin muffins were super delish and went in a flash. So,  I decided to make another batch, this time with more of the cheesecake mixture on top. Yum!! Oh how I love fall…

Cheesecake mixture

4 ounces cream cheese, room temperature

1 tsp vanilla extract

1 tsp liquid stevia

1 tbsp heavy whipping cream

Pumpkin Muffin Batter

1 15 ounce can pumpkin puree

5 extra large eggs

1 ½ cups of Monkfruit baking sugar

2 tsp vanilla extract

½ cup melted butter

¾ cup coconut flour

1 ½ tbsp pumpkin pie spice

1 ½ tsp baking powder

½ tsp salt

*grease muffin tin or insert muffin liners prior to starting, makes your job much easier when you’re ready to fill.

Preheat oven to 350

In a small bowl combine cream cheese, vanilla extract, stevia and heavy cream. Set aside. 

Melt butter and set aside.

Combine pumpkin puree, eggs, sugar, vanilla extract and melted butter.

In a separate bowl combine coconut flour, pumpkin pie spice, baking powder and salt. 

Combine the dry ingredients with the wet ingredients and mix until thoroughly combined.

Fill each muffin tin one third of the way full, then dollop 1 tsp of cream cheese mixture on top and swirl with a knife.  

Oh! Don’t forget your Coley’s Crumbs!