Even though it’s January and we’re far from pumpkin season, these are delicious and easy to throw together so I had to share them. They’re basically a healthy muffin-cupcake hybrid. If don’t include the frosting (which contains nuts), they are grain-free, dairy-free, nut-free and refined sugar-free. It’s a guilt free way to include muffins or cupcakes in your diet!
The frosting is dairy-free and tastes like my favorite frosting ever, cream cheese frosting. I was definitely a skeptic before I made this icing and couldn’t imagine that cashews would be a decent frosting substitute. I was so wrong and make it all the time. Use it as a healthier frosting for cakes, breads or cupcakes.
Easy Pumpkin Spice Muffins with Cashew Frosting
2015-01-26 16:47:13
Yields 1
a healthy way to enjoy all that frosting
Muffins
- 3/4 cup coconut flour
- 1/2 cup canned pumpkin
- 3/4 cup maple syrup
- 6 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice
Frosting
- 3/4 cups cashews - soaked at least 3 hours and rinsed
- 2 tbsp coconut oil - melted
- 3 tbsp raw honey
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 1/4 tsp sea salt
- 2-4 tbsp water - as needed for blending
Muffins
- Preheat oven to 350F.
- Line a standard muffin tin with 12 parchment baking cups
- In a large mixing bowl, combine all muffin ingredients and stir until smooth
- Divide batter between 12 baking cups
- Bake at 350F. for 25-30 minutes until edges are golden
- Allow to cool in pan for 10 minutes
- Transfer to cooling rack
- Frost with frosting of your choice or leave plain
- Store in refrigerator in a sealed container for up to 1 week
- Can freeze for up to 6 months
Frosting
- Combine first 6 ingredients in high speed blender and blend until smooth and creamy (I used a Vitamix but a food processor would also work)
- Add water as needed to help facilitate blending
- You will need to chill the frosting for at least an hour in the freezer to allow it to thicken, or in the refrigerator for 2-3 hours
- Store in the refrigerator if not using right away
healing whole nutrition https://www.healingwholenutrition.com/
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