Name: Gluten Free Pumpkin Carrot Muffins
Prep time: 10 s
Cook time: 25 s
Total time: 35 s
Yield: 12
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 cashewssoaked 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.