These sound way more intimidating than they actually are. They’re super simple, and the whipped cream is completely optional (although … why would you NOT want whipped cream, hmmm?). This is a crowd-pleaser and a kid-favorite as well. Jen’s son asks for thse by name!

Preheat oven to 350

1 can pumpkin puree (NOT pumpkin pie filling!)
3 eggs
2 T peanut butter or other nut butter
1 1/2 C almond flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnemon
1 1/2 tsp pumpkin pie spice
1/4 C sucralose or other sweetener

Line mini muffin tin with liners.
Combine all ingredients in a bowl. Mix until well combined and smooth (you may use a hand mixer or standing mixer, if desired). Using a cookie scoop, transfer batter to muffin tins.
Bake at 350 for 15-20 minuts or until toothpick inserted into muffin comes out clean.

To cool: turn out onto clean dish towel and turn right-side up to cool to prevent soggy bottoms on your muffins.