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Pumpkin Cheesecake Muffins

For the Muffins: - 5 eggs - 1/2 cup coconut oil melted - 2 tablespoons butter - 1 cup pumpkin puree - 1 tablespoon + 1 teaspoon pumpkin pie spice - 1 1/2 cup Lakanto Monkfruit Powdered - 1 1/2 tsp vanilla - 1/2 cup + 2 tablespoons coconut flour - 1/2 tsp salt - 1 1/2 tsp baking powder

For the Filling: - 3 oz cream cheese room temperature - 1 tablespoon heavy whipping cream - 1 1/2 tablespoon Lakanto Monkfruit Powdered - 1/2 teaspoon vanilla

Instructions 1. Melt coconut oil and butter. 2. Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined. 3. Add coconut oil and butter to the mixture and mix well. 4. Add coconut flour, salt, and baking powder to other ingredients then mix thoroughly and set aside. 5. In a small bowl, combine the ingredients for the filling and stir until combined. 6. Fill greased muffin tins with batter. (I suggest using parchment paper muffin liners as keto baking items tend to stick.) 7. Spoon approx 1/2 teaspoon cream cheese filling mixture on top. With a toothpick, swirl the cream cheese mixture into the batter. 8. Bake in a 350-degree oven for 18-22 minutes or until a knife inserted comes out clean. My muffins were perfect at 22 minutes but every oven cooks differently.

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