Print

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

These Gluten Free & Paleo Pumpkin Spice Muffins are soft and moist with all the flavors of fall. They can be eaten plain or with cream cheese frosting for an extra treat! 
Course Breakfast, Dessert, gluten free, muffins, paleo
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 172kcal
Author Cassidy Stauffer

Ingredients

  • 1 1/4 C Blanched Almond Flour Honeyville Brand
  • 3/4 C Arrowroot Flour
  • 1 1/2 Tsp. Baking Powder Grain Free Recipe
  • 1/4 Tsp. Sea Salt
  • 1 1/2 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Ginger
  • 1/2 Tsp. Ground Nutmeg
  • 1/4 Tsp. Ground Cloves
  • 3/4 C Canned Pumpkin or make your own
  • 3 Large Eggs
  • 1/2 C Honey or Agave
  • 2 Tsp. GF Vanilla

Optional Topping:

Or Top With Paleo Cream Cheese Frosting:

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the almond flour, arrowroot, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
  • Stir in the remaining ingredients.
  • 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.
  • In a small bowl mix together the topping ingredients if using. Evenly sprinkle topping over each muffin.
  • Bake 17 - 20 minutes or until nicely browned.
  • Cool completely. Frost with my cream cheese frosting if desired (link above)
  • Store in fridge for up to 2 days, or freeze

Notes

Nutritional Information uses the sugar/spice topping and not the Paleo Cream Cheese Topping.

Nutrition

Calories: 172kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Cholesterol: 40mg | Sodium: 62mg | Potassium: 116mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2445IU | Vitamin C: 2.8mg | Calcium: 51mg | Iron: 1.1mg