Easy Pumpkin Muffins with Dairy Free Cream Cheese Frosting
These 30-minute gluten-free muffins are fluffy, moist, & full of cozy Fall flavors. Topped with maple-flavored dairy free cream cheese frosting- a subtly sweet, creamy addition!
Combine the wet ingredients in a bowl and mix well.
Combine the dry ingredients in a separate bowl and stir until combined.
Add the dry ingredients into the wet ones and stir until just combined without overmixing.
Spray a 12-cup muffin tin with avocado oil, then fill each one almost to the top with the batter.
Bake for 22-24 minutes until a toothpick inserted into the middle comes out clean.
While the muffins are baking, combine the frosting ingredients in a bowl and mix well until smooth.
Let the muffins cool completely, then spread frosting on each one. Enjoy!
Notes
Muffin Batter: Discard any leftover muffin batter as it will not keep well. Storage: Store unfrosted gluten-free muffins 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 the maple syrup for your favorite sweetener 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.