Pumpkin Spice Muffins With “Cream Cheese” Frosting {Paleo & Gluten Free}

 pumpkin muffins

Welp, it’s officially pumpkin season! Today is the first day it’s actually cool outside and my husband is watching football… which reminds me, it’s also hot wing season, yum.

But back to pumpkin, these muffins are tender and moist with all the flavors of fall and can be eaten plain for breakfast, topped with my oh so good cream cheese frosting for an extra treat, or with chocolate chips stirred into the batter! I love versatile recipe.

I hope you get the chance to  make them because they’re delicious and we can’t get enough of them in my family!


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You might also like this coconut flour pumpkin chocolate chip muffin recipe from Brittany over at Real Sustenanace and this pumpkin doughnut recipe with maple pecan frosting 🙂 HERE is my dairy free cream cheese recipe

Pumpkin Spice Muffins With "Cream Cheese" Frosting {Paleo & Gluten Free}
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot Flour
  • 1½ Tsp. Baking Powder (Grain Free Recipe)
  • ¼ Tsp. Sea Salt
  • 1½ Tsp. Ground Cinnamon
  • ¼ Tsp. Ground Ginger
  • ½ Tsp. Ground Nutmeg
  • ¼ Tsp. Ground Cloves
  • ¾ C Canned Pumpkin (or make your own)
  • 3 Large Eggs
  • ½ C Honey or Agave
  • 2 Tsp. GF Vanilla
Optional Topping:
  • 2 Tbsp. Coconut Palm Sugar
  • 1 Tsp. Cinnamon
  • ¼ Tsp. Nutmeg
  1. Preheat oven to 350 degrees.
  2. Whisk together the almond flour, arrowroot, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
  3. Stir in the remaining ingredients.
  4. Grease a muffin tin or line with baking cups. Evenly divide batter into muffin tin. The batter barely makes enough so start with filling the cups half full.
  5. In a small bowl mix together the topping ingredients if using. Evenly sprinkle topping over each muffin.
  6. Bake 17 - 20 minutes or until nicely browned.
  7. Cool completely. Frost with my cream cheese frosting if desired (link above)
  8. Store in fridge for up to 2 days, or freeze


 *Note- In the picture above I used a traditional cream cheese frosting that I found on-line

Posted October 6, 2012 by Cassidy in Breakfast & Muffins, Cupcakes & Frostings, Paleo / 8 Comments


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8 responses to “Pumpkin Spice Muffins With “Cream Cheese” Frosting {Paleo & Gluten Free}

  1. YUM YUM I love pumpkin! This is my fav time of year! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week! Cindy from vegetarianmamma.com

  2. Hi Cassidy,
    What a wonderful pics of Pumpkin Spice Muffins With Cream Cheese Frosting you have here.
    Perhaps you’re interested to submit your food photos on a food photography site that has tagline “Food Photography that will make you hungry” :)
    It’s free to submit, free to join, and a lot of members can enjoy your creation!

  3. […] My frosting uses the flavors of my original cream cheese frosting (which tastes A-MAZING, but it can be hard to get the texture exactly perfect) with the simplicity of my buttercream frosting – it’s a perfect marriage! Not only does it have the taste and texture of “real” cream cheese frosting, but it couldn’t be simpler to make. It almost makes me want to cry I’m sure I will be using this recipe for all sorts of things – cinnamon rolls, yeast free cinnamon rolls, cinnamon roll cupcakes, pumpkin spice muffins…… […]

  4. […] Pumpkin Muffins With “Cream Cheese” Frosting – These muffins are full of fall spices and perfect for any time of day. And if you want to make them extra special you can top them with my super awesome dairy free cream cheese frosting! […]

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