- 1-1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tsp. baking powder
- Pinch pink salt
- 1 can (15 oz.) pumpkin puree
- 1/4 cup monk fruit brown sugar
- 2 tsp. cinnamon
- 1/3 cup coconut oil
- 2 eggs or flax eggs for vegan
- 1 Tbsp. vanilla extract
- 8 oz. cream cheese or vegan cream cheese
- 1 Tbsp. butter or vegan butter, softened to room temperature
- 1-2 tsp. stevia or monk fruit
- 2 tsp. vanilla extract
- 1/2 cup chopped pecans or pepitas
- 1/3 cup dried cranberries optional
- Fresh rosemary sprigs optional
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Preheat oven to 350 degrees F. and line 12-cup muffin tin with liners.
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In large mixing bowl, combine dry ingredients. Set aside.
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In separate mixing bowl, using hand mixer or stand mixer, cream together wet ingredients and mix well. Slowly stir in dry ingredients until consistent batter forms.
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Into wells of muffin pan, pour batter evenly. Bake about 10-12 minutes and test with toothpick. When the toothpick comes out clean, muffins are done. (Note: Some ovens may require 15-17 minutes baking time, but be sure to test muffin doneness at 12-minute mark.)
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Remove from oven and allow to cool completely.
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In mixing bowl, cream together frosting ingredients into spreadable consistency.
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When muffins are completely cool, spread or pipe on frosting and sprinkle with crushed pecans or pepitas (pumpkin seeds), dried cranberries, cinnamon and/or fresh rosemary sprigs.
Find all your baking essentials (and better-for-you swaps) at Vitacost.
