Pumpkin-Walnut Spice Muffin w/ Cream Cheese Frosting
2 tablespoons coconut flour
1. Melt butter in a 4 1/2 inch ramekin or bowl.
2 tablespoons cream cheese (brick style, not whipped)
2 tablespoons half-n-half or cream (add gradually to desired consistency)
1/2 - 1 teaspoon Truvia or 2 teaspoons Swerve confectioners sweetener
Dash of cinnamon
Splash of vanilla extract (about 1/4 teaspoon)
In a small bowl, whip cream cheese until softened and fluffy with a small spoon; add Truvia or sweetener of choice (I used a little over 1/2 teaspoon Truvia), vanilla, cinnamon and add half-n-half a little at a time, whipping/beating it in until you get the desired consistency (I used almost 2 tablespoons). Spread or frost on cooled (or almost cooled) muffin. Sprinkle with “cinnamon sugar” (1/3 teaspoon Truvia mixed with a few shakes of cinnamon) and top with a few chopped walnut pieces, if desired. Enjoy!