Almond Flour Muffins
Gluten-free and naturally sweetened almond flour pumpkin muffins are moist and delicious topped with a fluffy cinnamon maple cream cheese frosting that is perfect for fall baking.
Pick up pumpkin puree, pure maple syrup, and cream cheese on sale at Safeway this week to make these delicious pumpkin muffins or cupcakes with a maple cream cheese frosting. The muffins are perfectly delicious on their own, but even more delicious and indulgent with the cream cheese frosting.
The cinnamon and maple flavors of the frosting compliment the warm pumpkin spice flavors in the muffins.
Serving: 12 muffins
Ingredients in Almond Flour Pumpkin Muffins
- 2 cups Open Nature blanched Almond Flour
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 1/2 tablespoons pumpkin pie spice
- 3 large eggs
- 1 cup pure pumpkin puree
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Maple Cream Cheese Frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
How to Make Almond Flour Pumpkin Muffins
Preheat the oven to 350° F. Place muffin pan liners in a cupcake pan.
In a large bowl, whisk together the almond flour, salt, and pumpkin pie spice mix.
In a separate bowl, whisk together the eggs, pure pumpkin puree, maple syrup and vanilla extract.
Combine the wet ingredients with the dry ingredients, gently stirring until incorporated.
Divide the batter evenly between the prepared muffin cups using an ice cream scoop, filling almost to the top of each liner.
Bake for 25 minutes, until a toothpick or knife comes out clean when inserted into the center.
Place on a wire rack to cool before frosting.
Prepare the Frosting
In a large bowl, cream the softened butter and cream cheese together. Add vanilla extract, maple syrup and powdered sugar and beat until creamy and fluffy.
Transfer the frosting into a bag with a piping tip and pipe the frosting onto the muffins as desired.
This frosting will be enough for 12 cupcakes/muffins with a double layer.
Additional Pumpkin Recipes
Fluffy Pumpkin Pancakes With Pecan Maple Syrup
Healthier Pumpkin Chocolate Chip Pumpkin Bread
Savory Pumpkin Chili with Ground Turkey
Ingredients
- 2 cups Open Nature blanched Almond Flour
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 1/2 tablespoons pumpkin pie spice
- 3 large eggs
- 1 cup pure pumpkin puree
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Maple Cream Cheese Frosting
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350° F. Place muffin pan liners in a cupcake pan.
- In a large bowl, whisk together the almond flour, salt, and pumpkin pie spice mix.
- In a separate bowl, whisk together the eggs, pure pumpkin puree, maple syrup and vanilla extract.
- Combine the wet ingredients with the dry ingredients, gently stirring until incorporated.
- Divide the batter evenly between the prepared muffin cups using an ice cream scoop, filling almost to the top of each liner.
- Bake for 25 minutes, until a toothpick or knife comes out clean when inserted into the center.
- Place on a wire rack to cool before frosting.
Prepare the Frosting
- In a large bowl, cream the softened butter and cream cheese together. Add vanilla extract, maple syrup and powdered sugar and beat until creamy and fluffy.
- Transfer the frosting into a bag with a piping tip and pipe the frosting onto the muffins as desired.
- This frosting will be enough for 12 cupcakes/muffins with a double layer.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
