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Pumpkin Roll Muffins: Low-Carb, Sugar-Free, THM S!
Preheat oven to 350 degrees and grease a muffin pan (or use silicone cups like the ones mentioned above!). Mix dry ingredients until blended well. Stir in the remaining ingredients until just combined.
Fill muffin cups 1/2 full and bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean.
Mix the cream cheese, sweetener and half and half until smooth. The consistency should be thin enough to drizzle, yet not totally watery. Add more half and half if you need to.
Drizzle over muffins and let cool.
I find these muffins taste best straight out of the refrigerator!