Keto Pumpkin Cream Cheese Muffins

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup cream cheese (softened)
• 3 large eggs
• 1/3 cup erythritol (or your preferred keto sweetener)
• 1 tsp baking powder
• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, beat the cream cheese and sweetener until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin puree and vanilla extract.
5. In a separate bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Divide the batter evenly into the muffin tin.
8. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.