I learned a couple of valuable lessons with this recipe:
The first, is that my friend's new Ninja Blender is sharp. REALLY sharp. Like, gushing-blood-from-the-laceration-inflicted-by-catching-the-blender-blade-as-it-falls-out-of-the-food-processor-attachment-thus-saving-severe-injury-to-your-girlfriend's-foot kinda sharp. Holy Hell! I didn't even feel the blade sink into my hand. A thorough washing of the equipment (and my hand) and a large bandage and I was back in business.
The second is that if you intend to use cream cheese for a frosting, dont freeze it. Freezing creates crystals inside the cheese that then gives you a completely different texture to the frosting. No matter how much whisking you do, its going to come out watery and curdled.
Here's the recipe:
For the muffin:
1 cup pumpkin puree
2 cups almond flour
1/2 cup honey
1/2 cup milk
2 tbsp cinnamon
1 tsp baking soda
For the frosting:1 1/2 cups cream cheese
1/2 cup butter (one stick)
1/2 cup maple syrup (always use the good stuff. Its not cheap, but its pure)
First, preheat the oven to 375...
I had almond meal, which is much coarser than flour, but blending it for a few minutes makes it a much finer texture.