Pumpkin Cream Cheese Muffins – Low Carb and Gluten-Free

Name: Pumpkin Cream Cheese Muffins – Low Carb and Gluten-Free
Yield: 15
Ingredients: 3/4 cup pumpkin puree; 3 cups almond flour (Honeyville); 1/3 cup unflavoured whey protein powder; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 ½ tsp cinnamon; 1/2 tsp ginger; 1/4 tsp cloves; 1/4 cup butter, softened; 1/2 cup Swerve Sweetener or other erythritol; 3 large eggs; 1/2 tsp vanilla extract; 1/4 cup unsweetened almond milk; 1/2 tbsp butter; 1/4 cup pepitas; 1 tbsp Swerve Sweetener or other erythritol; 1/4 tsp cinnamon; 8 oz cream cheese, softened; 1/4 cup powdered Swerve Sweetener or other powdered erythritol; 2 tbsp cream; 1/2 tsp vanilla

Pumpkin Cream Cheese Muffins – Low Carb and Gluten-Free was pinched from <a href="http://alldayidreamaboutfood.com/2013/10/pumpkin-cream-cheese-muffins-low-carb-and-gluten-free.html" target="_blank">alldayidreamaboutfood.com.</a>

"By special request for Makeover Monday, a low carb, gluten-free version of the Starbucks Pumpkin Cream Cheese Muffins. A perfectly healthy fall treat!..."

INGREDIENTS

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3/4 cup pumpkin puree

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3 cups almond flour (Honeyville)

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1/3 cup unflavoured whey protein powder

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2 tsp baking powder

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1/2 tsp baking soda

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1/2 tsp salt

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1 ½ tsp cinnamon

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1/2 tsp ginger

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1/4 tsp cloves

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1/4 cup butter, softened

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1/2 cup Swerve Sweetener or other erythritol

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3 large eggs

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1/2 tsp vanilla extract

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1/4 cup unsweetened almond milk

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1/2 tbsp butter

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1/4 cup pepitas

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1 tbsp Swerve Sweetener or other erythritol

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1/4 tsp cinnamon

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8 oz cream cheese, softened

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1/4 cup powdered Swerve Sweetener or other powdered erythritol

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2 tbsp cream

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1/2 tsp vanilla

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