Pumpkin Muffins with Cream Cheese Frosting (DF, GF)

I’m really feeling the pumpkin already, so hopefully you are too!

Makes 12 Muffins

Prep Time: 20 minutes

Total Cook Time: 35 minutes

Ingredients:

For the Muffins

• 2 eggs, beaten

• 1/2 c maple syrup

• 1 c canned pumpkin

• 4 Tbsp coconut oil, melted

• 3 tsp pumpkin pie spice

• 1 tsp vanilla extract

• 1.5 c almond flour *see note

• 1 + 1/2 tsp baking powder

• 1/2 tsp salt

• 3/4 tsp baking soda

For the Frosting

• 1 8oz container dairy free cream cheese (I love Kite Hill)

• 4 Tbsp unsalted vegan butter, slightly softened (I love Earth Balance)

• 2 cups powdered sugar

• 1/2 tsp salt

• 1/2 tsp cream of tartar, for stabilizing (can omit)

Optional

• Pumpkin butter, for topping

Instructions:

1. Preheat oven to 350*F.

2. In a large mixing bowl, beat eggs and then add maple syrup, canned pumpkin, coconut oil, pumpkin pie spice, and vanilla extract. Whisk to combine.

3. In a separate bowl, mix almond flour, baking powder, baking soda, and salt. Pour dry ingredients into wet and mix until combined.

4. Line a muffin tin with baking cups or spray with a non-stick cooking spray. Evenly distribute batter amongst the 12 spots. Shake the batter to even it out. Bake for 25-35 minutes, until the centers are set.

5. Meanwhile, using an electric or hand mixer, cream together slightly softened vegan butter and cold cream cheese (it is soft enough on its own). Mix on a low setting, and do not overmix, or separation will occur. Add salt, powdered sugar, and cream of tartar. Place in the refrigerator for at least 30 minutes before frosting muffins.

6. Allow muffins to completely cool, as this dairy free frosting will melt easily. Frost muffins with cream cheese frosting and a swirl of pumpkin butter right before serving. Enjoy! **see note

*note: Can substitute with all-purpose. Make sure to mix very lightly into wet ingredients so that the final texture is not gummy.

**note: Dairy free cream cheese frosting will melt if left out at room temperature for too long. Only frost right before serving, and store extras in the refrigerator.

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