Nut-Free and Low Carb? Oh yes!
Moist and rich and tastes like fall y’all!

Perfect Low Carb Pumpkin Spice Muffins
Nut-free and gluten-free

4 ounces butter, room temp
4 ounces cream cheese
3/4 cup Sukrin Gold, brown sugar substitute (order at www.sukrinusa.com. Use code “friends” for a 10% discount)
5 eggs
½ cup pumpkin puree
1/3 cup Coconut flour
¼ cup Oat fiber
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon maple extract (optional) can order here Pure Maple Extract 8 oz. by OliveNation

https://www.amazon.com/gp/aw/d/B007C8DVZY/ref=sxts1_a_it?ie=UTF8&qid=1474765784&sr=1

1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
¼ cup heavy cream
5 drops of liquid sweetener, if desired
Additional Sukrin Gold and cinnamon for tops (optional)

Blend the cream cheese and butter until it is creamy and well blended. Add Sukrin Gold and blend. Add eggs one at a time, beating well after each addition. Beat in pumpkin puree. Set aside. Mix dry ingredients, including coconut flour, oat fiber, baking powder, glucomannan, and salt. Blend dry ingredients with wet ingredients. Add next 5 ingredients and mix well. Add cream and liquid sweetener to taste.

Portion batter into a 12-cup muffin tin, filling ¾ full. Sprinkle tops with Sukrin Gold and cinnamon. Bake at 350 degrees for 20 to 24 minutes. Remove from heat and let cool. Taste and texture is best after 30 minutes out of the oven. Store in the refrigerator. My favorite way to eat these is with some marscapone or warmed with some softened butter. Enjoy!