Grain-Free Pumpkin Spice Muffins with Cream Cheese Frosting

Grain-Free Pumpkin Spice Muffins

Fall is an incredible time of year, it seem like everything gets a make-over. The trees, the weather, and even our food. Everything is splashed with a little pumpkin or spice these days and I wouldn’t want it any other way!

Nothing is better on a chilly and gloomy Fall morning than one of my Grain-Free Pumpkin Spice Muffins with Cream Cheese Frosting! They are decadent muffins with a sweet, creamy topping that goes perfect with a cup of warm coffee.

Grain-Free Pumpkin Spice Muffins with Cream Cheese Frosting


The Players

The How-To

1. Mix together all ingredients in a bowl until well-combined. In a well-greased muffin pan, fill up the muffin cups to the top.

2. Bake in a preheated 350 degree oven for about twenty minutes, or until golden brown and the tops spring back when gently touched. Let cool.


The Players

The How-To

1. Whip ingredients together until well-combined and slightly fluffy. Frost muffins with desired amount of frosting.

2. Enjoy with a warm beverage!

Pumpkin Spice Muffins with Cream Cheese Frosting


  1. Jeanine says

    These look yummy! Could I substitute almond flour for coconut flour? I recently purchased some coconut flour so I wanted to use it. I’ve read that coconut flour is more absorbent than almond. What would you recommend? Thanks!

  2. Mary W says

    I made these this weekend and they’re really good. I subbed 1/4 c. maple sugar for the coconut sugar and added 1/3 c. chopped pecans. Left off the frosting. They’re just sweet enough.

    Jeanine, I’ve been making muffins with coconut flour and generally they take no more than 3/4 c. flour and 6 eggs. It’s much more absorbent. It would probably be better to find a basic coconut flour recipe and adapt it to be pumpkin-y. I felt very decadent using as much almond flour as this recipe calls for.

  3. Leslie says

    Would anyone have a suggestion for a substitute for the cream cheese frosting, or something that is dairy free but similar to the cream cheese?

  4. Lynn says

    I made these muffins and they were awesome! I have celiacs and have gone grainfee to heal the damage. I am so happy to find this recipe. It tastes just like the wheat kind only these are so much better for you. I don’t care that it’s not autumn I love pumpkin and will eat these all year round.

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