KEY INGREDIENTS
INGREDIENTS
- ●MUFFINS:
- ●1 1/2 cups blanched almond flour
- ●1/2 cup gluten-free oat flour
- ●1 1/2 teaspoons ground cinnamon
- ●1/2 teaspoon ground ginger
- ●1 teaspoon baking powder
- ●1/2 teaspoon baking soda
- ●1/4 teaspoon salt
- ●2 large eggs
- ●1/2 cup coconut sugar
- ●1/4 cup pure maple syrup
- ●1/3 cup coconut oil
- ●1/2 cup LIBBY'S® 100% Pure Pumpkin
- ●1 teaspoon vanilla extract
- ●1 cup grated carrot
- ●DAIRY-FREE CREAM CHEESE FROSTING:
- ●2 cups raw cashews, soaked in warm water for at least 4 hours and drained
- ●Juice of 1 lemon
- ●2 teaspoons ground cinnamon or pumpkin pie spice
- ●2 tablespoons maple syrup
- ●1/4 cup vegan butter
MAKE IT
Step 1
Preheat your oven to 350° F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
Step 2
In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree and vanilla extract. Fold in the grated carrot.
Step 3
In a separate bowl whisk together the flours, spices, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. It’s ok for muffin batter to have some lumps.
Step 4
Use an ice cream scoop to portion the dough in the muffin tin.
Step 5
Bake for 25-30 minutes until a toothpick inserted comes out mostly clean.
Step 6
In the meantime, add the cashews to a high-speed blender along with the lemon juice, cinnamon and maple syrup.
Step 7
Blend on high until the mixture begins to look smooth like cream cheese. Add in the vegan butter and mix for about 30-40 more seconds until more combined and smooth.
Step 8
Top each muffin with cream cheese, walnut pieces, shredded carrot and cinnamon and enjoy! Store muffins and cashew cream cheese in the fridge for maximum freshness.
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