The leaves start to turn and the world turns to pumpkin spice to cope. Do it in gluten free and sugar free style with these easy low carb pumpkin muffins. Top with cream cheese frosting for some fall happiness!

The base of this recipe is from Fit to Serve group. A few simple changes to make a seasonal treat that has quickly become a favorite.

Thanks to Alice at Alice HQ Photography for these amazing photos!

Ingredients:

1 ¼ c almond flour 

¾ c of erythritol 

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

1/2 cup canned pumpkin puree

1/2 tsp Pumpkin Pie Spice

Instructions

1. Preheat oven to 350 degrees
2. In a large stand-up mixer bowl beat on high the butter and erythritol.
3. Add the cream cheese and vanilla mixing until incorporated fully.
4. Add the eggs one at a time making sure they are incorporated each time before adding the next.
5. Add in pumpkin and pumpkin pie spice and mix well.
6. Add in all the dry ingredients. Mix until combined.
7. In a well-greased cake or loaf pan or cupcake pan (I like to use this: Spectrum Naturals Organic Coconut Oil Spray, 6 Ounce (Pack of 2) Packaging May Vary) bake for 30 to 40 minutes until golden brown on top. If making cupcakes, bake for 20-25 minutes.  I used a mini muffin tray and baked for 15 mins when a toothpick came out clean.