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Cream Cheese Pumpkin Muffins
Ingredients
  • subheading: Muffin Batter:
  • 1½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¹⁄₈ teaspoon ground cloves
  • 2 tablespoons unsalted butter (or coconut oil if dairy-free), softened
  • ½ cup Swerve Confectioners
  • 3 large eggs
  • 1 cup fresh or canned pumpkin puree
  • subheading: Cream Cheese Filling:
  • 4 oz cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • ¼ cup Swerve Confectioners
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
Steps
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