Equipment Needed

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.