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Pumpkin Cheesecake Frosting

Servings: 12
Author: Angela Coleby
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  • 5 tablespoons 70g butter, softened at room temperature
  • 5 oz 140g cream cheese, softened at room temperature
  • ¾ cup 184g pumpkin puree
  • ¼ cup 52g powdered erythritol (or sugar substitute)
  • ½ teaspoon vanilla essences
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground all spice
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg


  • 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