Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

In a large bowl add the pumpkin puree, eggs and oil, mix them well. 

Add the monkfruit, flours, protein powder, baking powder and baking soda; whisk together until well combined.

Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Prepare the cream and bake:

Blend all ingredients for the cream until creamy and place about ½ Tbsp. of the cream on top on each muffin dough.

Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Take from oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these pumpkin muffins with a cup of tea, coffee, or a warm glass of nut milk! 

Tips:

• Depend on the brand the pumpkin puree can be more liquid.
• Depend on the size of the muffin tin you can have extra dough, do bake in another baking sheet.
• This recipe is not very sweet, try it and rearrange as your taste.