INGREDIENTS

1 1/2 cups almond flour
1/2 cup Wholesome Allulose Granulated Sweetener
2 tbsp coconut flour
2 tbsp flax meal
1 tsp pumpkin pie spice
1 tsp baking powder (gluten-free)
1/2 tsp baking soda
1 pinch salt
2 cage free organic eggs
1/2 cup pumpkin purée
1/3 cup brewed espresso, cold
1/4 cup organic coconut oil, melted
1 tsp vanilla extract
6 oz plain brick-style cream cheese
1/4 cup unsalted butter, at room temperature
1/3 cup Wholesome Allulose Granulated Sweetener
1 tsp vanilla extract
1/4 tsp pumpkin pie spice

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INSTRUCTIONS

Muffins: Preheat oven to 350°F. Line 6 muffin cups with paper liners; set aside.

In large bowl, whisk together almond flour, Allulose Granulated Sweetener, coconut flour, flax meal, pumpkin pie spice, baking powder, baking soda and salt.

In separate bowl, whisk together eggs, pumpkin purée, espresso, coconut oil and vanilla; whisk into almond flour mixture. Spoon batter into prepared muffin cups.

Bake for 18 to 25 minutes or until golden brown and tester inserted into center comes out clean. Let cool completely.

Frosting: 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.

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

Nutrition Facts: Per 1 muffin, Calories 450, Fat 42g, Saturated Fat 20g, Cholesterol 115mg, Sodium 380mg, Carbohydrate 11g, Fiber 5g, Sugars 3g, Protein 12g