Moist & Fluffy Pumpkin Cream Cheese Swirl Muffins with almond flour

These Pumpkin Cream Cheese Swirl Muffins are fluffy, moist, and naturally gluten free made with almond flour! Such a delicious fall treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl.

Step 3

Add the almond flour, arrowroot flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Mix again until combined.

Step 4

Scoop the batter into a muffin pan lined with parchment paper muffin liners. I love using an ice cream scooper to make sure all the muffins are filled the same amount. Set aside.

Step 5

In a medium bowl, cream together the warm cream cheese, agave nectar, and vanilla with an electric mixer.

Step 6

Once soft, scoop 1 tablespoon onto each muffin. I like to create a divot at the top of each muffin to create a little pool in the center that goes down into the center top of the muffin.

Step 7

Once all the muffins have cream cheese on them, use a chopstick or toothpick to swirl it onto the top of the muffin.

Step 8

Bake for 25 minutes until the tops are puffed up and set.

Step 9

Remove from the oven and set aside to cool in the pan for 10 minutes. The center where the cream cheese pool was may dip down a bit as they cool.

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