Start by preheating your oven to 350°F (175°C). Greasing a mini muffin tin is essential at this stage to ensure those munchkins pop out easily later on. In a mixing bowl, combine the pumpkin puree, pumpkin flax mix, Swerve sweetener, baking powder, and a pinch of salt. I love the vibrant orange color from the pumpkin; it’s like a little slice of sunshine.

Use a whisk to blend everything until smooth. The mixture might seem thick at first, but trust me—it will cook beautifully fluffy in the oven. I usually take a moment here to appreciate the aroma; it’s like a warm hug filling the room.

Spoon the mixture into the greased mini muffin tin, filling each cavity about two-thirds full. If you fancy a little extra flair, you can add a few chocolate chips or nuts on top of each munchkin. They’ll give a little surprise crunch with every bite!

Slide the muffin tin into the oven and bake for about 12 to 15 minutes. Keep an eye on them. When they puff up and turn a lovely golden brown, they’re ready to come out.

While the munchkins cool, whisk together the powdered sugar, Greek yogurt, and cinnamon in a small bowl until smooth. The glaze will be thick, but that’s perfect for drizzling.

Once the munchkins are cool enough to handle, dip the tops into the glaze. Allow them to sit for a moment, so the glaze sets on the munchkins. Serve immediately or store in an airtight container for up to three days. Trust me, they won’t last long!