Pumpkin Cream Cheese Muffins

Course: Breakfast, Dessert, Snack

Prep Time: 10

Cook Time: 21

The perfect pumpkin muffin for the season!

3 lg. Eggs
1/2 C. Olive Oil
1/2 C. Unsweetened Nut Milk Plus 1 Tbsp.
1 tsp. Baking powder
1/2 tsp. Vanilla
1 C. Monk Fruit Sweetener Divided into two 1/2 servings - one for muffins, other for cream cheese frosting
2 C. Almond Flour
40 g. Collagen - Unflavored Protein Powder I love the Thrive Brand
3/4 C. Pumpkin Puree
1 tsp. Pumpkin Pie Spice Mix
4 oz. Non Dairy Cream Cheese I love KiteHill

Preheat oven to 350 degrees, and line 12 cupcake liners. Get out the cream cheese and allow it to warm up to room temperature.
Mix all ingredients except for cream cheese, 1/2 c. monk fruit sweetener and extra 1 tbsp of almond milk in mixer.
Use cupcake scoop and put pumpkin mix into liners/cupcake pan. Bake for 21 minutes.
Allow to cool for a couple hours.
In order for consistency of frosting to not be too grainy, first blend (coffee grinder / food processor) the other 1/2 cup monk fruit to ensure it is a fine powder.
Blend monk fruit with cream cheese and 1 Tbsp of almond milk. I like to add in a little more pumpkin pie spice mix to this too. Pipe onto cooled muffins...I use about 1-2 Tbsp max per muffin.
Store in refrigerator.

When you are craving a yummy pumpkin spice treat, these are the best! Full or protein, good fats and NO added sugar, they simply make you happy!