Instructions
- Melt coconut oil and butter. ( I have started using liquid coconut oil for baking).
- Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Add coconut oil and butter to the mixture and mix well.
- Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside.
- In a small bowl, combine the ingredients for the filling and stir until combined.
- Fill greased muffin tins with batter. (I would suggest using a silicone muffin pan or parchment paper muffin liners as keto baking items tend to stick.)
- Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter.
- Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 20 minutes but every oven cooks differently.
