1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with 10–12 paper liners or lightly grease it.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Almond flour
• Baking soda
• Pumpkin pie spice

3. Mix Wet Ingredients

In a large bowl, whisk:

• Eggs
• Pumpkin purée
• Greek yogurt or sour cream
• Oil
• Honey
• Vanilla extract

4. Combine Wet and Dry

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

5. Fill Muffin Cups

Divide the batter evenly between the muffin liners, filling each about ¾ full.

6. Bake

Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool

Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting

Beat the butter and sugar:

In a mixing bowl, beat the softened butter and sifted powdered sugar together using a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the sides of the bowl as needed.

Add the vanilla:

Mix in 1 tsp vanilla extract, beating briefly until combined.

Add the cream cheese:

Add the cold cream cheese all at once. Beat on low speed at first to combine, then increase to medium-high and beat just until smooth — about 30–60 seconds. Do not overmix, or the frosting may become too soft or runny.

Use or chill:

Use immediately, or chill for 15–30 minutes to firm up slightly before piping or spreading.