DIRECTIONS:
MUFFINS
Step 1
Preheat oven to 350°F. Line 6 muffin cups with paper liners; set aside.
Step 2
In large bowl, whisk together almond flour, Allulose Granulated Sweetener, coconut flour, flax meal, pumpkin pie spice, baking powder, baking soda and salt.
Step 3
In separate bowl, whisk together eggs, pumpkin purée, espresso, coconut oil and vanilla; whisk into almond flour mixture. Spoon batter into prepared muffin cups.
Step 4
Bake for 18 to 25 minutes or until golden brown and tester inserted into center comes out clean. Let cool completely.
FROSTING
Step 1
Using electric mixer, beat cream cheese until smooth; beat in butter, Allulose Granulated Sweetener and vanilla until smooth. If too soft to spread, refrigerate for 10 minutes.
Step 2
Spoon or pipe frosting onto muffins. Sprinkle with pumpkin pie spice.
Tip: Stir 1/2 cup chopped walnuts, pecans or sugar free chocolate chips into batter if desired.
Makes: 6 Muffins