These gluten-free pumpkin cream cheese muffins bring all the cozy fall bakery vibes, minus the heaviness. Made with better-for-you swaps like almond and coconut flour, monk fruit sweetener and creamy dairy-free options if you need them, they bake up tender, fragrant and just sweet enough. And once you swirl on that silky cream cheese frosting? Instant autumn magic. Perfect for crisp mornings, snacky afternoons or whenever you want a little pumpkin joy without the sugar crash.
Gluten-Free Pumpkin Muffins with Cream Cheese Frosting
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Ingredients
Muffins
Dry
- 1-1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp. baking powder
- Pinch pink salt
Wet
- 1 can (15 oz.) pumpkin puree
- 1/4 cup monk fruit brown sugar
- 2 tsp. cinnamon
- 1/3 cup coconut oil
- 2 eggs or flax eggs for vegan
- 1 Tbsp. vanilla extract
Frosting
- 8 oz. cream cheese or vegan cream cheese
- 1 Tbsp. butter or vegan butter, softened to room temperature
- 1-2 tsp. stevia or monk fruit
- 2 tsp. vanilla extract
Toppings
- 1/2 cup chopped pecans or pepitas
- 1/3 cup dried cranberries optional
- Fresh rosemary sprigs optional
Instructions
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Preheat oven to 350 degrees F. and line 12-cup muffin tin with liners.
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In large mixing bowl, combine dry ingredients. Set aside.
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In separate mixing bowl, using hand mixer or stand mixer, cream together wet ingredients and mix well. Slowly stir in dry ingredients until consistent batter forms.
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Into wells of muffin pan, pour batter evenly. Bake about 10-12 minutes and test with toothpick. When the toothpick comes out clean, muffins are done. (Note: Some ovens may require 15-17 minutes baking time, but be sure to test muffin doneness at 12-minute mark.)
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Remove from oven and allow to cool completely.
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In mixing bowl, cream together frosting ingredients into spreadable consistency.
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When muffins are completely cool, spread or pipe on frosting and sprinkle with crushed pecans or pepitas (pumpkin seeds), dried cranberries, cinnamon and/or fresh rosemary sprigs.
Notes
Nutrition
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The post Gluten-Free Pumpkin Muffins with Cream Cheese Frosting first appeared on The Upside by Vitacost.com.