Whether you're making these for company or to satisfy your own sweet tooth, these. Low-Carb Pumpkin Muffins With Cream Cheese Filling - quick and easy to make, moist, gluten-free, sugar-free, healthier muffins with a creamy cheesecake center. Great for breakfast, dessert or a sweet treat on the go.

Ingredients of Cream Cheese Filled Pumpkin Muffins

  1. Prepare 8 oz of cream cheese.
  2. Prepare 1 of egg.
  3. You need 1 tbsp of sugar.
  4. You need 2 1/4 cup of flour.
  5. You need 3 tsp of pumpkin pie spice.
  6. You need 1 tsp of baking soda.
  7. Prepare 1/2 tsp of salt.
  8. You need 2 of eggs.
  9. Prepare 2 cup of sugar.
  10. Prepare 1 cup of canned pumpkin.
  11. You need 1/2 cup of canola oil.
  12. It's 24 of pecan halves,optional.

Cream Cheese Filled Pumpkin Muffins instructions

  1. Preheat oven to 350°F. Grease or line 24 muffin cups with paper liners..
  2. For filling: Beat cream cheese, egg and 1T. sugar till smooth and set aside..
  3. Combine flour, pie spice,baking soda and salt..
  4. Beat the eggs, sugar pumpkin and oil together..
  5. Stir into dry ingredients just until moistened..
  6. Divide half of batter between prepared muffin cups..
  7. Drop filling by teaspoonfuls over batter..
  8. Top with remaining batter..
  9. Place a pecan half on each muffin if desired..
  10. Bake for 20-22 minutes or until toothpick comes out clean..
  11. Cool 5 minutes before removing from pans to wire racks to cool completely..

Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup.

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