Ingredients:

  • 4 oz Cream Cheese, full-fat (Softened)
  • ¼ cup Erythritol/Monk Fruit Sweetener blend (for filling)
  • 1 tsp Vanilla Extract
  • 1 large Egg Yolk
  • 1 cup Almond Flour (Super-fine blanched)
  • ¼ cup Coconut Flour (Sifted)
  • ¾ cup Erythritol/Monk Fruit Sweetener blend (for batter)
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 2 tsp Pumpkin Pie Spice Mix
  • ½ tsp Salt (Fine sea salt)
  • ½ cup Pumpkin Puree (100% pumpkin, not pie filling)
  • 2 large Eggs (Room temperature)
  • ¼ cup Unsalted Butter (Melted and cooled slightly)
  • ¼ cup Unsweetened Almond Milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Set aside the dry ingredients for the muffins (flours, spices, leavening) in a separate bowl.
  2. Prepare the Cheesecake Centre: In a small bowl, use an electric mixer to combine the softened cream cheese and sweetener until completely smooth. Beat in the vanilla extract and the single egg yolk until just incorporated. Set the thick mixture aside.
  3. Mix the Muffin Batter (Dry Ingredients): In the main mixing bowl, whisk together the almond flour, coconut flour, ¾ cup sweetener, baking powder, xanthan gum, pumpkin pie spice, and salt.
  4. Mix the Muffin Batter (Wet Ingredients): In a separate small bowl, whisk together the pumpkin puree, eggs, melted butter, and almond milk until smooth.
  5. Combine and Finish the Muffin Batter: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. The batter will be very thick; avoid overmixing.
  6. Assemble the Muffins: Place approximately 1½ tablespoons of the pumpkin muffin batter into the base of each liner. Dollop one level tablespoon of the cheesecake centre mixture onto the middle of the base, ensuring it is fully enclosed and does not touch the edges. Top the cheesecake centre with another 1–1½ tablespoons of the remaining pumpkin muffin batter.
  7. Bake for 25–30 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the side (near the edge, avoiding the center filling) comes out clean. Cool in the tin for 10 minutes before transferring them to a wire rack.