These low carb pumpkin muffins are moist, warmly spiced, and finished with a creamy cream cheese swirl. They make a cozy breakfast or snack with all the flavor of pumpkin season and far fewer carbs.
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease well.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until fully combined. Let the batter rest for 2 to 3 minutes so the coconut flour can absorb moisture.
In a small bowl, beat the softened cream cheese with the powdered erythritol, vanilla extract, and heavy cream until smooth and creamy.
Divide the pumpkin batter evenly among the muffin cups, filling each about 3/4 full.
Spoon a small amount of the cream cheese mixture over each muffin and use a toothpick or knife to gently swirl it into the top of the batter.
Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the center comes out mostly clean.
Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For the best texture, let the batter rest before baking so the coconut flour can fully hydrate. Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage.