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  • kvoige

Pumpkin Cheesecake Muffins

*low carb, low sugar



2 cups almond flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sugar substitute, such as monk fruit sweetener with erythritol

1/2 heaping tsp pumpkin pie spice

1/4 tsp cinnamon

1-1 1/4 cup canned pumpkin

3 eggs

1 tsp vanilla

1/2 cup low fat cream cheese

3 tbsp butter

1/3-1/2 cup white chocolate chips


  1. Preheat oven to 375 degrees F

  2. Add almond flour, baking powder, salt, sugar substitute, pumpkin pie spice, and cinnamon to a small bowl and whisk together.

  3. In a large bowl, blend together canned pumpkin, eggs, vanilla, cream cheese, and butter

  4. Add the dry mixture to the wet mixture and stir just to combined. Stir in white chocolate chips

  5. Line a muffin pan with muffin liners and pour an even amount of mixture into each

  6. Bake for approximately 18 minutes or until tops of muffins are light golden brown

  7. Allow to cool and Enjoy!

  8. Store in the refrigerator. Warm up in microwave for 20 seconds if desired. These freeze well too so they are perfect for meal prep!

**you can substitute 1/4 cup regular sugar instead of sugar substitute for this recipe if desired as well




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