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Hello!

My name is Erika. I'm in love with making art, collecting old things & chasing after my two kiddos. This blog is a peek into my happy accidents & plots of total world domination.

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Pumpkin Paleo Muffins with Cream Cheese Frosting

During the fall, I love using pumpkin in recipes because it's an easy way to be healthy with out losing any ounce of pure yumminess.   I also wanted to make a muffin that tasted like pumpkin pie and turned out pretty delicious too. I know you aren't supposed to put frosting on muffins but why not- I have a bit of a sweet tooth and sometimes I think muffins deserve some frosting on top.  Don't they?  Let me know if you try it. The muffins are really moist and it's like taking a bite of the holidays.

Ingredients for the Pumpkin Paleo Muffins:
1 and 1/2 cups of almond flour
1 cup pureed pumpkin- I used a can!
2 eggs (room temperature)
1/2 cup honey
1/4 cup almond butter
2 tb of vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp of ground cloves
1/2 tsp of ginger
1/4 tsp of sea salt

Ingredients for the Cream Cheese Frosting
8 oz package of full fat cream cheese. For the die hard Paleos- grass fed cow milk cream cheese.
1 tb vanilla
1/4 cup of grade a maple syrup
1/4 cup of honey
1 tb of ginger

Preheat oven to 350 degrees. Then you are going to want to sift your almond flour because you want to get out all the lumps of the larger chunks of almonds.  One of my big issues with using almond flour is that it is always lumpy when baking but I discovered the secret is in sifting the almond flour.  I don't have a sifter but I used a fine mesh strainer and sifted by hand which took about 5 minutes.  Then combine all the rest of ingredients and mix by hand- it should all really easily come together. Put muffin liners in your muffin tray and my batch made exactly 10 muffins.  When oven is ready- bake for 25 minutes.

Now onto the frosting! Combine all the ingredients and its best to use an electric mixer and it becomes buttery smooth in about 2 minutes.  One your muffins are out of the oven and cooled then it's time to frost which is personally my favorite part. These muffins turned out so yummy and they were so easy.  

11 comments

rooth said...

Is almond flour your favourite GF flour to use?

Christine D. | The Plumed Nest said...

i don't see any problem with icing on muffins at all! this sounds so good and i love almond flour in my baked goods, it gives them that extra yummy flavor. and being GF we use it a lot; now i can't imagine ever having a pancake another way.

Anita said...

this looks delicious!
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Anita said...

lovely blog :)
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Mandy Crandell said...

These sound so good!

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Corina Nika said...

They looks so good!

Bon Bon said...

oh yum I am so gonna do this! My husband tries to eat "mainly" paleo, so he'll be super happy! And you totally had me at cream cheese frosting:-) xoxo

YeamieWaffles said...

Mmm this looks so good Erika, personally I think that the icing makes it, to be honest with you I much prefer iced muffins than non!

Jane said...

oh my god. this looks so good. i'm craving a muffin right now. literally..!

Leah said...

they were soooo good!

Suzannah Hamlin Stanley said...

Neat! I have some frozen pumpkin I keep wanting to use... I love almond flour!

© Erika Lee Sears