Pumpkin is good any time of the year.  These cream cheese muffins will bring a smile to your face.  It brings happy memories to me and hopefully to you as well.

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Mixing up the Muffins

Ingredients 2

Cream Cheese Filling

  • 6 oz cream cheese
  • 3 tbsp of Swerve
  • 1 tbsp of heavy cream
  • 1 tsp of vanilla extract


  • Place the ingredients for the cream cheese filling in a bowl.  Mix the cream cheese, swerve, cream and vanilla until smooth.  I used this blender to blend all my ingredients.  Set aside.
  • Preheat oven to 325.  Take a muffin tin and line each cup with parchment or cup cake paper.
  • Combine the remaining ingredients into a medium bowl or your Ninja blender.  Blend together with a whisk, the almond flour, swerve, baking powder, pumpkin pie spice and salt.
  • Combine the eggs, pumpkin puree, butter, almond milk, and vanilla extract.  Mix all ingredients until smooth.
  • Place a spoonful of batter for each muffin into the muffin tin.  Make a well in the middle of the batter and drop a tbsp of cream cheese filling in the middle.  Now cover this up with some remaining batter.
  • Bake at 325 for 25 minutes.  top should be set and edges just slightly brown.  Remove from oven and let cool for 15 minutes before placing them a wire rack to cool completely.