Pumpkin Muffins with Dairy-Free Cream Cheese Frosting

Slightly sweetened gluten-free pumpkin muffins made with simple ingredients and topped with the tastiest dairy-free cream cheese frosting.

Fall is here and I’m currently writing this while looking out my window and love seeing the leaves slowing changing. I am a summer girl but I do love fall and all that comes with it…ie. all the pumpkin-flavored things. One of our favorite traditions is to go to the local pumpkin patch. The girls have a blast jumping in the huge corn pool and going on the hayride.

I’m super excited to introduce Shep to our favorite little pumpkin patch this year. We always make so many memories and I can’t wait to go as a family of five this year. Do you and your family go to the pumpkin patch?

Okay, back to pumpkin recipes like these pumpkin muffins and dairy-free cream cheese frosting. TBH the pumpkin muffins are delicious without the frosting but the frosting just brings them to a whole new level.

And I’m so excited to have created this dairy-free frosting because Shepherd has a sensitive tummy and I’m currently 100% dairy-free for him. And it’s only two ingredients. Two! How easy is that? You just blend Kite hill’s Almond Milk Cream Cheese and So Delicious’ Coconut Whip and you have the perfect cream cheese frosting that’s light and just a tad sweet. If you’re local you can find both at HyVee.

The pumpkin muffins are made with simple ingredients like almond flour, canned pumpkin, eggs, almond milk, pumpkin pie spice, and lightly sweetened with pure maple syrup. I actually just made a batch this morning so we could enjoy them for breakfast. They only bake for 12-15 minutes making it an easy breakfast option or quick treat to make when you’re in a pinch.

If you’re looking for more pumpkin recipes be sure to check out my healthier Chocolate Chip Pumpkin Bars or the Best Paleo Pumpkin Pie.

If you want lots of fall-inspired recipes the Fall 4-Week Meal Plan takes the stress out of nutrition and will help you fall in love with eating healthy. I give you all the tools you need to make simple, healthy, and delicious meals your whole family will love. Plus, a full grocery list to make your life easy and grocery shopping a breeze. You can learn more about the Fall 4-Week Meal Plan here.

Pumpkin Muffins with Dairy-Free Cream Cheese Frosting

Ingredients:

4 flax eggs

1 cup canned pure pumpkin

1/2 cup pure maple syrup

1/4 cup almond milk

2 tsp baking soda

2.5 cups almond flour

1/2 tsp sea salt

2 tsp pumpkin pie spice

1/4 cup Kite Hill’s Almond Milk Cream Cheese

1/2 cup So Delicious Coconut Whip

Directions:

1.Preheat oven to 350 degrees.

2. In a small bowl, mix the flax eggs, pumpkin, pure maple syrup, and almond milk.

3. In a separate bowl, combine the remaining ingredients.

4. Add wet ingredients to dry ingredients and stir until well combined.

5. Add cupcake liners to muffin pan and use a spoon to add batter to each liner.

6. Bake for 20-25 minutes or until muffins are cooked through.

7. While the muffins bake, make the cream cheese frosting by blending the cream cheese and coconut whip using a hand mixer. Blend until well combined.

8. Once the muffins have cooled add cream cheese frosting and enjoy.

Pumpkin Muffins

Kara Swanson

• prep time: 5 minutes
• cook time: 20-25 minutes
• total time: 17-20 minutes

Servings: 12 muffins

Ingredients:

• 4 flax eggs
• 1 cup canned pure pumpkin
• 1/2 cup pure maple syrup
• 1/4 cup almond milk
• 2 tsp baking soda
• 2.5 cups almond flour
• 1/2 tsp sea salt
• 2 tsp pumpkin pie spice
• 1/4 cup Kite Hill’s Almond Milk Cream Cheese
• 1/2 cup So Delicious Coconut Whip

Instructions:

1. Preheat oven to 350 degrees.
2. In a small bowl, mix flax eggs, pumpkin, pure maple syrup, and almond milk.
3. In a separate bowl, combine the remaining ingredients.
4. Add wet ingredients to dry ingredients and stir until well combined.
5. Add cupcake liners to muffin pan and use a spoon to add batter to each liner.
6. Bake for 20-25 minutes or until muffins are cooked through.
7. While the muffins bake, make the cream cheese frosting by blending the cream cheese and coconut whip using a hand mixer. Blend until well combined.
8. Once the muffins have cooled add cream cheese frosting and enjoy.