Makes 9 Muffins
1/4 Cup + 2 Tbls. Almond Flour
1/4 Cup Coconut Flour
1/4 Cup + 1 Tbl. Erythritol
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
2 tsp. Cinnamon, ground
1 tsp. Cloves, ground
1/2 tsp. Allspice
1/2 tsp. Xanthan Gum
1/4 Cup Salted Butter, Melted
1/4 Cup + 2 Tbls. Canned 100% Pure Pumpkin
2 Large Eggs
1 tsp. Lemon Juice
1-1/2 tsps. Vanilla Extract
Glaze
2 ozs. (4 Tbls) Cream Cheese
2 Tbls. Powdered Erythitol
1/8 tsp. Orange Extract (Can substitute with Vanilla Extract, but it’s better with Orange Extract)
1 tsp. Water
Preheat oven to 350. Place muffin liners in muffin tins.
•Melt 1/4 Butter, set aside
•Mix all dry ingredients into a large bowl, until well combined.
•Add all wet ingredients to dry ingredients.
•Place batter into muffin liners filled 1/2 full.
•Bake at 350 for 17 minutes.
•While muffins are baking place glaze ingredients into heatproof bowl on top of stove on low. Use the back of a spoon, to break down the little powdered sweetener chunks.
•Once muffins come out let them cool for 5 minutes on rack.
•Drizzle glaze on top with a spoon.
