Gluten Free Pumpkin Cream Cheese Swirl Muffins (Almond Flour)

Gluten-free Pumpkin Cream Cheese Muffins are moist, delicious, and perfectly spiced! A delicious gluten-free recipe that everyone will enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven at 375°F.

Step 2

In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda and salt.

Step 3

then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract.

Step 4

Mix until very well combined.In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract. Scoop about 1/4 cup batter into oil sprayed cupcake liners. I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.

Step 5

Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about 1/2 tablespoon cream cheese frosting. Using a toothpick, gently swirl around.

Step 6

Bake for 25-28 minutes. If using regular sized cupcakes and not the large ones like I did, they “may” need less time in the oven about 22-24 minutes.

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