Measuring cups and spoons, non-stick muffin tin, mixing bowls, Ziplock bag and a hand held mixer
To make the muffin batter: separate the eggs and beat the whites to stiff peaks in a bowl with a hand held mixer. Set aside.
· In a large bowl, combine 1/2 cup swerve confectioners’ sugar, almond flour, chia seeds, pumpkin puree, sour cream, baking powder, pumpkin pie spice, vanilla extract, sea salt and the beaten egg whites. Stir to combine.
· Preheat the oven to 350°.
· Grease a muffin tin with coconut oil spray.
· Pour the batter into the muffin tin (the batter should make seven muffins). Bake for 18 to 22 minutes.
To make the frosting: combine room temperature cream cheese, cream, vanilla extract, and 1/2 cup swerve confectioners’ sugar in a bowl. Mix with a hand held mixer until light and fluffy.
Transfer the frosting to a Ziploc bag and cut the corner off to create a piping bag.
Pipe 2 to 3 tablespoons of frosting on the top of each muffin, serve and enjoy. Store the muffins in the fridge for up to four days.