Ingredients
For the crust:½ cup butter, softened
3 ounces cream cheese, softened
1 cup self-rising flour, sifted (see Notes)
Oil spray
For the filling:
½ cup Naturally Sweet Xylitol
2 teaspoons cinnamon
¼ cup canned pumpkin (Libby's)
1 egg yolk
4 teaspoons butter, melted
1 tablespoon rum (optional but recommended)
½ teaspoon vanilla powder
¼ teaspoon all spice
For the topping:
½ cup pecans, coarsely ground
¼ cup Naturally Sweet Xylitol
1 tablespoon butter, melted
Instructions:
In a stand up mixer, add ½ cup butter, cream cheese; combine well.Slowly add in sifted flour until well combined.
Prepare mini muffin baking tin.
Divide dough evenly into mini muffin tin. (See Notes) balls about the size of small meatballs.
Press dough evenly into the cups and with a fork, poke small holes in bottom of the cups. (See Notes)
Pre-heat over to 190C.
Bake for 10 minutes or until lightly golden brown.
In a stand up mixer or large bowl, combine filling ingredients until well combined.
Spoon mixture into pre baked cups.
In a small bowl, combine pecans, xylitol and remaining butter; sprinkle over filling mixture.
Bake for about 20 minutes and or until top is brown.
Cool in baking tin for 10 minutes.
ENJOY! Prep time:
15 mins
Cook time:
20 mins
Total time:
35 mins
