Pumpkin Cinnamon Streusel Cream Cheese Stuffed Muffins (Keto, LowCarb, GF, SugarFree)
1 cup almond flour
1/2 cup chopped pecans
1/8 cup Pyure granulated sweetener
1/2 teaspoon Pumpkin Spice seasoning
3 tablespoons melted butter
2/3 cup almond flour
1/3 cup Pyure granulated sweetener
1 tablespoon unflavored gelatin (I use this brand HERE)
2 tablespoon baking powder
1/2 cup melted almond butter
1 cup pumpkin puree
2 eggs, whisked
1 teaspoon LorAnn Emulsion Cinnamon Spice flavor (If you don't have this add in 2 teaspoons of cinnamon and 1 teaspoon of vanilla extract)
12 tablespoons whipped cream cheese (plain)
2 separate mixing bowls
1 standard cupcake tin (12 cavities)
Preheat oven to 350 degrees Fahrenheit.
Line cupcake tin with liners, and spray with cooking spray
Prepare the streusel topping by mixing all ingredients together in one of the mixing bowls until "crumble- like" texture is achieved and set aside.
Prepare the muffin mixture: Mix the almond flour, gelatin, baking powder, and Pyure together well.
Add in the almond butter, pumpkin, eggs, and emulsion flavoring. Mix well.
Note- you will only be filling the muffin liners 3/4 of the way because you will top with the streusel.
Fill your muffin tin to the half way mark (keeping in mind the above note) add in 1 tablespoon of the whipped cream cheese, top with the other half of the batter.
Repeat with all of the liners. Using a tablespoon measure, scoop out 1 tablespoon of the streusel topping and top all of the muffins with it, pushing down slightly with your palm to ensure it is all staying in tact.
If you have a little left over streusel, evenly distribute it among the muffins.
Place in the center rack of your oven and bake for 20 minutes, or until a toothpick inserted comes out clean.
Makes 12 standard size muffins
Keep any leftovers refrigerated up to 4 days, or send them our way to McKenna LOL