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Recipe
GF Gluten-Free VG Vegetarian

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!

Recipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
Prep: 15 minCook: 25 minTotal: 40 min
Servings: 12 muffins 1x

Ingredients

Pumpkin Muffins:

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Cream Cheese Swirl:

  • 4 oz cream cheese, room temp or warmed in the microwave for 30 seconds
  • 2 tablespoons agave nectar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl.
  3. Add the almond flour, arrowroot flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Mix again until combined.
  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.
  5. In a medium bowl, cream together the warm cream cheese, agave nectar, and vanilla with an electric mixer.
  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.
  7. Once all the muffins have cream cheese on them, use a chopstick or toothpick to swirl it onto the top of the muffin.

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

Nutrition Info:

  • Serving Size: 1 muffin
  • Calories: 116
  • Sugar: 11.4g
  • Sodium: 214mg
  • Fat: 5.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14.3g
  • Fiber: 1.2g
  • Protein: 3g
  • Cholesterol: 51mg
© The Toasted Pine Nut

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