Anyone that knows me, follows my blog or likes my Facebook page likely knows that I have a soft spot for all things "Pumpkin". Spiced pumpkin flavored treats, soups and desserts are always admired and appreciated by this here Foodie.

This dessert came about by thinking of a festive holiday dessert, which could be brought to just about any occasion. The white chocolate, in my mind, was to suggest that these miniature muffins had been snowed upon. I was going to call them "Blustery Mini-Muffins", but when I added the toasted hazelnuts to the tops, in the photos, it somewhat diminished the "Blustery" look. I leave this in your hands.

Note: These are unbelievably and outrageously delicious. I don't say that, lightly. They are incredibly soft and moist. The chocolate hardens when it cools, making something like a small soft candy treat. I tried baking larger muffins with this batter and they simply fell flat. They were absolutely delicious, but they were more pancake-like, than muffin-like. The mini-muffins held their shape. On that note, this is likely a mind-melting pancake batter and would be utterly fantastic cooked like pancakes and topped with maple syrup and toasted hazelnuts.

Second Note: The sugar free white chocolate used is sweetened with Malitol. In my opinion, you should count about half the carbs of the white chocolate (not all and not "none"). Also, unless you eat a lot of Malitol ... go easy on these, or else you'll experience some gastric distress.