5tablespoons70g butter, softened at room temperature
5oz140g cream cheese, softened at room temperature
¾cup184g pumpkin puree
¼cup52g powdered erythritol (or sugar substitute)
½teaspoonvanilla essences
1teaspoonground cinnamon
½teaspoonground all spice
1teaspoonground ginger
¼teaspoonground cloves
¼teaspoonground nutmeg
Instructions
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!
Notes
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