Pumpkin Cheesecake Frosting
70g butter, softened at room temperature
140g cream cheese, softened at room temperature
184g pumpkin puree
52g powdered erythritol (or sugar substitute)
ground all spice
Blend all the ingredients with either a hand blender or good old fashioned elbow work and a spoon!
Place in the fridge whilst the muffins are baking to firm up.
Once the muffins are cool, slather with the topping.
Eat and enjoy!
This covers 12 muffins (two batches). For one batch, halve the recipe.
Nutritional Info Per Cupcake Frosting – 76 Calories, 7g Fat, 1g Protein, 1.1g Total Carbs, 0.2g Fibre, 0.8g Net Carbs