Ingredients Muffin :

• 1 Cup https://www.edsmith.com/en/products/pumpkin-pie-filling/Pumpkin pie puree
• 1 Egg
• 2 Scoops Quattro Cinnamon toast crunch protein
• 2 tbs. Cinnimon
• 1/3 Cup pecans
• 3tbsp. Baking soda

Topping:

• 1/2 Cup Coconut whip cream
• 1/3 Cup pecans
• 1 tbsp. Butter
• 1 tbs. Brown sugar

Directions:

1. Blend with mixer all muffin ingredients and pour into non-stick baking tins.
2. Bake at 350 for 20-30 or until filling is set around the edges. Place in fridge to let cool and set before topping.
3. Whip https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/
4. In a sauce pan, melt butter sugar and pecans together, top muffins with a dollop of whip cream and add pecans
5. Enjoy!!