Pumpkin Spice Muffins with Cinnamon Cream Cheese Drizzle

Have you ever become paralyzed by wanting to do something SO right that you became frozen and unable to move forward?  That is what has been happening to me.  I have been wanting my first recipe back to blow your socks off....then I wanted a fabulous picture that is completely drool worthy....THEN, I wanted to write up a blog post that was funny, witty, and "gee I love this chick" inducing.  Well, I have 1 out of 3 for you, LOL!  This recipe is seriously THE most amazing pumpkin muffin I have ever had.  But guess what??  This one is Keto, sugar-free, and low carb.  It is beyond delicious and not in the "I guess it scratches the itch" type way.   It does call for a couple ingredients that you may not have on hand.  Sorry, but not too sorry because I believe that is why this doesn't taste like an "almost" muffin.  I ordered my Oat Fiber off of Trim Healthy Mama, but have heard Netrition has a few brands as well.  Also, in true Siggy Spice style, I want you to adapt the sweetness level in your Cream Cheese Drizzle to YOUR taste.  I trust you, so you trust you...taste and adapt as desired!

PUMPKIN SPICE MUFFINS with CINNAMON CREAM CHEESE DRIZZLE

Recipe by:  Siggy Spice

Yield:  12 standard size muffins

Ingredients:

1 scant cup pumpkin puree

3 large eggs

1/4 cup Sugar Free maple syrup (I prefer Joseph's brand but have used Walden Farms as well)

1/4 cup melted butter

2 tsp vanilla extract

1 tsp maple extract

1/2 tsp butter extract

1 1/2 cups almond flour

1/2 cup oat fiber (I used THM brand)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 cup sweetener of choice (I used Pyure which I have found at HEB or Walmart)

Preheat oven to 350 degrees.

Prepare muffin pan with baking spray or liners.  I use a silicone 12-count muffin pan. 

Prepare wet ingredients and dry ingredients separately.  Combine wet and dry ingredients until mixed well.  Divide batter into 12 standard size muffin cups. 

Bake for about 30-37 (ish) minutes. Just keep checking them!

Let cool for about 15 minutes before moving to cooling rack.

Let cool completely before drizzling.

For the Cream Cheese Drizzle: 

Whip 4 oz softened cream cheese until fluffly. Add sweetener, cinnamon, and vanilla to taste, then added a drizzle of heavy cream, about 2 TBSP and whip the living daylights out of it until it is fluffy.  Drizzle over muffins.  Best is they are allowed to chill in fridge overnight!