Ingredients:

1 cup almond flour

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1 tsp. baking powder

1 large egg

1 cup pumpkin puree (fresh or canned)

2 tbsp. salted butter, melted

1/4 tsp. Stevia Select Stevia or sweetener of choice, to taste

1 tsp. honey (optional)

1/4 cup chopped nuts (optional)

4 oz. cream cheese, softened (frosting)

1/4 cup heavy whipping cream (frosting)

1/16 tsp. Stevia Select (4-5 tiny spoons) or sweeter of choice, to taste (frosting)

1/2 tsp. honey (optional) (frosting)

1/4 tsp. vanilla extract (frosting)

Directions:

1. Preheat oven to 325 degrees F. Oil the bottoms of a mini muffin pan or line with liners.

2. In a medium bowl add all the ingredients and stir! Taste for sweetness and adjust if needed. Using small scoop (1-1/2 tbsp.), scoop the batter into the prepared pan. If desired, top with nuts.

3. Bake for 20 minutes then cool poppers on wire rack. If not using liners, let poppers cool in the pan about 10 minutes before carefully removing with a spoon.

4. Cream Cheese Frosting. In a medium bowl blend the cream cheese with hand mixer. Add remaining ingredients and blend until frosting is thick and smooth. Refrigerate until needed. Top cooled Pumpkin Pie Poppers with frosting using a star tip and pastry bag or small scoop.

Bon Appetit!