Pumpkin muffins

These pumpkin muffins with cream cheese frosting have the flavors of fall in every bite!

Ingredients

• 1/3 cup almond flour
• ½ tsp baking soda
• pinch of salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• 2 eggs
• ½ cup granulated Stevia or other low carb granulated sweetener
• 1 cup natural almond butter
• ½ cup homemade or canned organic pumpkin puree
• 1 tsp pure vanilla extract

For the frosting

• 4 oz cream cheese
• 4 oz butter
• 3 tbsp granulated Stevia or other low carb granulated sweetener

Instructions

1. Preheat oven to 350ºF.
2. Line a 12-cup muffin pan with paper cups. Set aside.
3. In a bowl combine the almond flour, baking soda, pinch of salt, cinnamon, ground nutmeg and ground ginger. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
5. Add the almond butter and pumpkin puree and beat until well combined.
6. Add in the almond flour mixture and beat until smooth.
7. Scoop the batter into the prepared muffin cups.
8. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow to cool completely.
10. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
11. Add the cream cheese and beat until well combined.
12. Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.