Almond Flour Pumpkin Muffins
There’s something about pumpkin that just screams fall. These healthy almond flour pumpkin muffins with cream cheese are the perfect way to enjoy the season’s flavor. The muffins are moist and extra soft, filled with all the best pumpkin flavors. The frosting is light and fluffy and not too sweet. If you are looking for muffins that hit the spot, these are the perfect seasonal dessert to bake.
Disclosure: My recommended products are ones I have either researched and would personally buy or have already used and would fully stand by. If you click on my affiliate links and purchase, I’ll earn some money to build my fruit orchard – at no extra cost for you. I promise to continue writing high-quality posts about our experiences to help you along your journey.
Pumpkin cupcakes have a soft crumb, rise beautifully, and have a delicious pumpkin cinnamon flavor. They’re even better when topped with cream cheese frosting!
1 cup almond flour
½ cup quick oats
1 scoop of protein powder (unflavored)
1 ½ tsps cinnamon
½ tsp ginger powder
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup olive oil
¼ cup coconut sugar (or white sugar)
½ cup brown sugar
2 large eggs
2 tsps vanilla extract
¾ cup pure pumpkin
⅓ cup almond milk (or regular milk)
Cream Cheese Frosting
⅔ cup unsalted butter softened
6 oz cream cheese
1 ½ tsp cinnamon
1 tsp vanilla extract
1/3 cup powdered sugar
1. Preheat the oven to 350 F. Line the muffin pan.
2. Mix together the flour, oats, protein powder, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
3. In another bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain. Mix in the pumpkin puree.
4. With the mixer on low speed, mix in the flour mixture about half at a time alternating with half of the milk.
5. Spoon the batter into the prepared muffin pan, filling each about ⅔ full.
6. Bake in the oven for 15-20 minutes (until the tops feel slightly firm to the touch) and an inserted toothpick comes out clean.
Cream Cheese Frosting
1. Beat the butter until fluffy – about 2 minutes. Then beat in the cream cheese.
2. Add in the cinnamon & vanilla extract.
3. Continue to beat, while sprinkling in the powdered sugar.
4. Frost the cooled cupcakes using a flat knife or piping bag.
Store muffins in the fridge, and eat within two days.
Leftover muffins can be frozen, then thawed in the fridge. Do not frost them until ready to eat.
Before frosting, allow the frosting to warm up at room temperature. Frosting can be made the day prior and kept in the fridge.