# The Ingredients You'll Need:
→ Cheesecake Layer
01 - 8 ounces cream cheese, softened
02 - 1/4 cup powdered erythritol or preferred keto sweetener
03 - 1 large egg
04 - 1/2 teaspoon vanilla extract
→ Pumpkin Layer
05 - 1/2 cup pumpkin purée, unsweetened, not pie filling
06 - 1 large egg
07 - 2 tablespoons powdered erythritol or preferred keto sweetener
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/8 teaspoon ground cloves
12 - Pinch of salt
→ Optional Topping
13 - 2 tablespoons chopped pecans, optional
14 - 1/2 teaspoon ground cinnamon, optional
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a 12-cup mini muffin tin with paper liners or lightly grease each cup.
02 - In a medium mixing bowl, beat cream cheese with powdered erythritol using an electric mixer or whisk until smooth. Add the egg and vanilla extract, blending until fully incorporated. Set aside.
03 - In a separate bowl, whisk together pumpkin purée, egg, erythritol, cinnamon, nutmeg, ginger, cloves, and salt until mixture is smooth and uniform.
04 - Spoon approximately 1 tablespoon of the cheesecake mixture into each prepared muffin cup, followed by 1 tablespoon of the pumpkin mixture. Use a toothpick or skewer to gently swirl the two layers for a marbled effect.
05 - If desired, sprinkle each muffin with chopped pecans and a pinch of ground cinnamon.
06 - Bake in the preheated oven for 16 to 18 minutes, or until centers are just set and a toothpick inserted in the center comes out mostly clean.
07 - Allow to cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely. For best texture, chill in the refrigerator for at least 1 hour prior to serving.
