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
- 3 pastured eggs (why pastured eggs?)
- 2/3 cup pumpkin puree (where to buy BPA-free, organic pumpkin puree)
- 1/3 cup coconut sugar (where to buy organic coconut sugar)
- 1/4 cup coconut oil or butter, melted (where to buy coconut oil)
- 2 and 1/4 cup almond flour (where to buy almond flour)
- 1 teaspoon pumpkin spice (where to buy pumpkin spice)
- 1 and 1/2 teaspoon vanilla extract (where to buy organic, pure vanilla extract)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (where to buy real sea salt)
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.
- 8 ounces cream cheese, preferably homemade
- 3/4 teaspoon pumpkin spice (where to buy pumpkin spice)
- 1/2 teaspoon vanilla (where to buy organic, pure vanilla extract)
- 1/4 cup local raw honey (where to buy organic raw honey)
1. Whip ingredients together until well-combined and slightly fluffy. Frost muffins with desired amount of frosting.
2. Enjoy with a warm beverage!
I think the frosting makes it a cupcake! Looks yummy though.
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!
I don’t think coconut flour can be substituted one for one. They have different properties.
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.
tropicaltraditions.com has great recipes for coconut flour
How many muffins does this recipe make?
Katie | Girl Meets Nourishment says
Depending on the muffin tin and how full you make the wells, 6 to 12 muffins.
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?
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.
Is there a sub you would recommend for the coconut sugar if trying to go sugar free?
It’s look delecious can’t wait to try cooking it and eat
Brandon Smith says
This looks really good! Definitely gonna give it a try! I’m pretty sure you made around 6,7 of them with this amount of recipe?