Step 1

Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.

Step 2

Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.

Step 3

In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.

Step 4

Add the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.

Step 5

Drop a spoonful of batter into the bottom of prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover the cream cheese mixture

Step 6

Bake 23 to 25 minutes, or until tops are set and edges are just browned. Let cool in pan 15 minutes before transferring to a wire rack to cool completely.