Low Carb Pumpkin Muffins

Directions

1. 1
   Preheat the oven to 375F and line a six-hole muffin pan with silicone liners.
2. 2
   Add all the muffin ingredients to a stand mixer and beat until smooth.
3. 3
   Divide the pumpkin mixture between the muffin pan holes and bake for 25 minutes or until cooked through. Leave to cool completely.
4. 4
   To make the maple cream cheese frosting, beat together the softened cream cheese, confectioner's Swerve, heavy cream, and low carb maple syrup.
5. 5
   Spread the frosting over the cooled muffins and decorate with a caramelized pecan.
6. 6
   Store in an airtight container for up to three days.