Cream Cheese Pumpkin Muffins - Kidney Kitchen

Ingredients

• 12 tablespoons (3.25-ounces) pecan halves, chopped small or ground
• 2-ounces whipped cream cheese
• 2-ounces crème fraiche
• ½ cup (4.75-ounces) pumpkin puree
• 4 tablespoons (1.85 ounces) Swerve® brown sweetener
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon allspice
• ⅛ teaspoon kosher salt
• 2 tablespoons besan (chickpea) flour
• 4-ounces whipped cream cheese
• 2 tablespoons unsalted butter, softened
• 1 tablespoon crème fraiche
• 6 tablespoons Swerve® powdered sweetener
• 1 tablespoon pumpkin puree
• ¼ teaspoon vanilla
• ⅛ teaspoon nutmeg