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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

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Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.
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8 Responses to Grain-Free Pumpkin Spice Muffins with Cream Cheese Frosting
  1. Mal
    October 30, 2013 | 4:52 pm

    I think the frosting makes it a cupcake! Looks yummy though.

  2. Jeanine
    October 31, 2013 | 6:27 pm

    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!

  3. Martine
    November 2, 2013 | 6:36 pm

    I don’t think coconut flour can be substituted one for one. They have different properties.

  4. Mary W
    November 5, 2013 | 9:12 am

    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.

  5. Susan
    February 5, 2014 | 8:44 pm has great recipes for coconut flour

  6. Lori
    February 7, 2014 | 11:16 am

    How many muffins does this recipe make?

  7. Leslie
    May 29, 2014 | 10:30 pm

    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?

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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