Easy Pumpkin Muffins with Dairy Free Cream Cheese Frosting

These 30-minute gluten-free muffins are healthy, delicious, and super easy to make! Made with almond milk, pumpkin puree, maple syrup, and pumpkin pie spice, these oil-free muffins are fluffy, moist, and full of cozy Fall flavors. Topped with dairy free cream cheese frosting- a subtly sweet, creamy addition!

Recipe Highlights

• Gluten-Free & Dairy-Free
• Easy, 30-minute recipe
• Healthy & Oil Free
• Kid-Friendly
• Delicious seasonal flavors!

What Makes This Recipe Great

The holiday season is full of sweets and treats and while it’s so fun to indulge in the festive recipes, it can leave you feeling pretty drab. I set out to create a delicious, healthy treat that is super tasty, without all the calories. 

The gluten-free muffins are so yummy! Pumpkin-pie-flavored muffins topped with a dairy-free maple cream cheese frosting- the perfect seasonal treat that won’t leave you feeling bad!

Ingredient Notes

Gluten-Free Muffins

Gluten-Free Flour: I like King Arthur’s gluten free flour blend for gluten free baking. This is a 1:1 substitute for regular flour. It contains xanthan gum, which is a binding agent. This helps gluten free baked goods keep their shape.

Pumpkin Puree: Use a can of unsweetened pumpkin puree, not pumpkin pie filling. 

Almond Milk: I used almond milk for this recipe. You can use your favorite non-dairy milk of choice or regular milk if you prefer it. 

Pumpkin Pie Spice: If you don’t have this spice blend on hand, you can make your own. See my tips & tricks below for a quick and easy recipe. 

Applesauce: I used unsweetened applesauce as a replacement for oil or butter. If you’d prefer, you can substitute coconut oil in the same quantity. You can also use a dairy free butter like Kite Hill or Miyokos. 

Dairy Free Cream Cheese Frosting

Cream Cheese: I like Kite Hill’s dairy free cream cheese. If you have a preferred vegan cream cheese, feel free to use it!

Maple Syrup: This gives such a deep, delicious flavor to the frosting. I use pure maple syrup, which you can find almost everywhere. 

Recipe Step by Step

1. Combine the wet ingredients in a bowl or stand mixer and mix well. 
2. Add the dry ingredients to a separate bowl and stir until combined. 
3. Slowly add the dry ingredients to the wet ones and stir until just combined without overmixing. 
4. Spray a 12-cup muffin tin with avocado oil, then fill each one almost to the top with the batter. 
5. Bake for 22-24 minutes until a toothpick inserted into the middle comes out clean. 
6. ​​While the muffins are baking, combine the frosting ingredients in a bowl and mix well until smooth. 
7. Let the muffins cool completely, then spread frosting on each one. Enjoy!

Mary’s Tips & Tricks

Muffin Batter: Discard any leftover muffin batter as it will not keep well. 

Storage: Store unfrosted at room temperature for up to 4 days. Store the frosting in the refrigerator. Frost when ready to serve and enjoy!

Freezing: You can freeze your unfrosted gluten-free muffins in the freezer for up to 6 months. Defrost overnight in the refrigerator and store at room temperature once thawed. 

Frosting: This easy frosting recipe is also vegan! Use this vegan cream cheese frosting for other recipes like red velvet cake, cupcakes, and other muffin varieties. Substitute your favorite sweetener for the maple syrup if you prefer a more mild flavor. 

Add-Ins: You can fold in ½ cup of chocolate chips or nuts to your mixed muffin batter. 

Pumpkin Pie Spice Recipe: Combine 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 3/4 tsp ground cloves, and 3/4 tsp allspice. Measure out 3 tsp for this recipe and save the rest for later use.

Recipe FAQs

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