Chai Spiced Pumpkin Swirl Muffins

DIRECTIONS

1. Preheat oven to 350℉. Line two 12 cup muffin tins with paper liners. 
2. In a medium bowl, whisk to combine almond flour, coconut flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, salt, and pepper.
3. In a large bowl, whisk together pumpkin, monk fruit, eggs, vanilla, butter, and milk. Stir in almond flour mixture. Fill muffin tins ⅔ full with batter.
4. In a food processor, beat cream cheese until smooth. Add monk fruit, egg yolk, and vanilla and beat until combined.
5. Top each muffin with 3 small dollops of cream cheese mixture. Using a toothpick or skewer, swirl the cream cheese into the top of the batter.
6. Bake, rotating pans and switching oven racks halfway through baking, for about 30 minutes or until set and well browned on top.
7. Let muffins cool in pans for 10 minutes, then transfer to racks to cool completely. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.