Pumpkin cream cheese muffins

This nut-free recipe is fluffy and light, with the full flavour of pumpkin spice! The pumpkin puree adds some healthy fibres, and the cream cheese filling gives it this creamy kick. One of my favourites 🙂

This recipe is for 8 muffins. And this is the link for the original recipe.

Ingredients

• 4 eggs
• 1/2 cup pure pumpkin puree
• 4 tablespoon avocado oil
• 1/4 cup erythritol
• 2 teaspoons vanilla extract
• 1 teaspoons pumpkin spice
• 6 tablespoons coconut flour
• 1 teaspoon baking powder 

Filling:

150 gr Philadelphia cheese softened and mixed with 1 tsp vanilla 

Instructions

• Preheat oven to 177 C. 
• whisk together the eggs, pumpkin puree, almond oil, sweetener, vanilla, and pumpkin spice.
• Whisk in the dry ingredients until very smooth. 
• Fill the muffin forms with a layer of batter then a layer of cheese and another layer of batter
• Bake 22-25 minutes
• Transfer the muffins to a cooling rack and cool completely before eating.