• Preheat the oven to 350°F and line a dozen muffin cups with paper muffin liners.
• Muffins
• In a large mixing bowl, cream the butter and sweetener together until fully mixed together.
• Add the eggs and mix well to combine.
• Then add the pumpkin puree and extract and mix until fully combined.
• Sift in the almond flour, coconut flour, baking powder, pumpkin spice and salt and stir to combine. Divide the batter into the paper muffin cups. Set aside for a minute while you prepare the cheesecake filling

Cream Cheese Swirl

• In a small mixing bowl, stir together the cream cheese, sour cream and 1 tbsp of sweetener.
• Add a generous spoonful of sweetened soft cream cheese mixture to each muffin top. Using the tip of a butter knife or a toothpick to swirl the pumpkin batter with the cream cheese together. Be creative and give it a swirl.
• Bake for 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.