3 eggs
1/4 Cup olive oil
1 1/2 Cups Pumpkin 1 15 ounce can
1 Cup flaxseed meal
1/2 Cup Erythritol or monk fruit sweetener ex. Swerve
2 Tablespoons Cinnamon
1/2 Teaspoon Himalayan Pink Salt
1 1/2 Teaspoons Baking Powder
4 Ounces Full-fat cream cheese softened
1 Teaspoon Vanilla extract
1/4 Cup Erythritol or monk fruit sweetener
Preheat oven to 350 degrees.
Mix all ingredients in a medium size bowl.
Pour into greased muffin tin.
Bake at 350 for 20 minutes. Oven times vary, so check to make sure the inside of the muffins have baked completely. If not, return to oven for a few more minutes
Microwave cream cheese for 30 seconds on 50 percent power. Mix in vanilla and sweetener