Healthy Nutty Pumpkin Cream Cheese Swirl Muffins

 

Healthy Nutty Pumpkin Cream Cheese Swirl Muffins

I made these to eat with my eggs for breakfast in the morning, but they're good as a protein-rich snack any time of day. They're really light, moist, sweet and fluffy.

recipe adapted from Girl Gone Gourmet

Makes 1 dozen

For the Muffins:

1/2 cup almond flour
1/4 cup peanut flour
3/4 cup all purpose flour
1 hefty teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs

1 1/4 cup splenda granular

1 teaspoon vanilla

3/4 cups canned pumpkin

1/4 cup fat free greek yogurt

1/2 cup fat free sour cream

1 tbsp corn oil (all I had on hand, canola works fine)

1/4 cup chopped pecans

1/4 cup chopped walnuts

large pinch cinnamon

For the Cream Cheese Swirl:

5 ounces cream cheese, softened

1/2 cup splenda granular

1 egg

Preheat oven to 350 degrees. (My oven does this crazy changing temp when I use convection, so I typed in 360 on convect and it converted to 335)

In a medium bowl or stand mixer mix the cream cheese, splenda and egg together using an electric mixer until smooth.

Set the mixture aside.

In another medium bowl combine the flours, baking soda, baking powder and salt. In a separate large bowl mix the eggs, splenda and vanilla together until smooth. Stir in the pumpkin, yogurt, sour cream, nuts and oil.

Line a muffin tin with paper cups and divide the batter between 12 muffin cups. Spoon about a tablespoon of the cream cheese mixture over the top of the batter. Using a toothpick swirl the cream cheese over the top of the batter in a circular motion. Sprinkle a small amount of cinnamon onto each muffin.

Bake at 350 degrees for 30-40 minutes (mine took 30), or until the muffins pass the toothpick test. Allow to cool in the pan before removing. Store in an airtight container.