Ingredients
\nFor the crust:\n½ cup butter, softened
\n3 ounces cream cheese, softened
\n1 cup self-rising flour, sifted (see Notes)
\nOil spray
\nFor the filling:
\n½ cup Naturally Sweet Xylitol
\n2 teaspoons cinnamon
\n¼ cup canned pumpkin (Libby's)
\n1 egg yolk
\n4 teaspoons butter, melted
\n1 tablespoon rum (optional but recommended)
\n½ teaspoon vanilla powder
\n¼ teaspoon all spice
\nFor the topping:
\n½ cup pecans, coarsely ground
\n¼ cup Naturally Sweet Xylitol
\n1 tablespoon butter, melted\n\n
Instructions:
\nIn a stand up mixer, add ½ cup butter, cream cheese; combine well.\nSlowly add in sifted flour until well combined.
\nPrepare mini muffin baking tin.
\nDivide dough evenly into mini muffin tin. (See Notes) balls about the size of small meatballs.
\nPress dough evenly into the cups and with a fork, poke small holes in bottom of the cups. (See Notes)
\nPre-heat over to 190C.
\nBake for 10 minutes or until lightly golden brown.
\nIn a stand up mixer or large bowl, combine filling ingredients until well combined.
\nSpoon mixture into pre baked cups.
\nIn a small bowl, combine pecans, xylitol and remaining butter; sprinkle over filling mixture.
\nBake for about 20 minutes and or until top is brown.
\nCool in baking tin for 10 minutes.
\nENJOY!\n\nPrep time:
\n15 mins
\nCook time:
\n20 mins
\nTotal time:
\n35 mins\n\n
