Sunday, September 7, 2014

Pumpkin Cheesecake Muffins

15 oz Pure pumpkin (not pumpkin pie filling)
1/2 cup softened butter
9 packets of Stevia or Splenda
6 Eggs
1/2 Cup of Coconut Flour ( I used Bob's Red Mill Organic High Fiber)
1/2 Tbs Pure Vanilla Extract
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Pumpkin Pie Spice
2 oz Cream Cheese
1/8 cup Sour Cream
Pre heat oven to 350°
In a medium/lg bowl mix together Butter, 6 packets of sweetener (reserve 3 for cream cheese filling) and Vanilla extract.
Next mix in eggs, spices, coconut flour, and pumpkin.
Mix well and add mix to lined cupcake pan filling to the top,
In a separate bowl mix together softened cream cheese, remaining 3 packets of sweetener and sour cream.
with a spoon dollop a small amount of cream cheese mixture to each muffin and swirl into muffin with a toothpick (lightly)
Bake for 20- 25 minutes
Let cool and ENJOY!!!

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