Gluten Free Pumpkin Cream Cheese Swirl Muffins (Almond Flour)

0 Preheat the oven at 375°F. 
11 In a bowl, combine the dry ingredients: almond flour, pumpkin spice, baking soda, and salt.  
7 then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract.  
8 Mix until very well combined.In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract. Scoop about 1/4 cup batter into oil sprayed cupcake liners.  I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes. 
9 Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about 1/2 tablespoon cream cheese frosting.  Using a toothpick, gently swirl around. 
10 Bake for 25-28 minutes.  If using regular sized cupcakes and not the large ones like I did, they “may” need less time in the oven about 22-24 minutes.