Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting
These paleo pumpkin chocolate chip muffins with cream cheese frosting are the perfect paleo fall recipe or paleo pumpkin recipe! They're moist and tender, loaded with pumpkin purée, dairy-free chocolate chips, and topped with a tangy but sweet frosting. And yep, they're entirely paleo. These paleo pumpkin chocolate chip muffins with cream cheese frosting are actually easy to make, too, so they'll become your very favorite paleo fall recipe or paleo pumpkin recipe for sure!
Yield: muffins
Ingredients
Paleo Pumpkin Chocolate Chip Muffins
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup tapioca starch
- ¼ teaspoon sea salt
- ¼ cup and 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- 3 large eggs , lightly whisked
- ¼ cup unsweetened almond milk
- 2 teaspoon vanilla extract
- ½ cup coconut oil or butter (vegan is fine), melted and cooled slightly
- 1 cup pumpkin purée
- ½ cup dairy-free chocolate chips
Cream Cheese Frosting
- 1 ½ cups raw cashews , soaked in water for at least 4 hours, drained
- ½ cup coconut cream
- 2 tablespoons coconut oil , at room temperature
- 6 tablespoons pure maple syrup
- 2 tablespoons fresh lemon juice
- ½ teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 315º F. Line a muffin tin with parchment paper liners and set aside.
- In a large bowl, combine flours, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, except chocolate chips, and mix with a spatula until well combined.
- Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Bake at 315º F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.
- Meanwhile, make your cream cheese frosting. Combine all ingredients in a high-speed blender and process until very, very smooth. Chill completely.
- When ready to serve, pipe frosting on muffin with a piping bag or smear on with a butter knife or offset spatula. Serve immediately.
Notes
Keep muffins unfrosted until ready to serve.
Nutrition
Serving Size: 12g | Calories: 455cal | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 219mg | Total Carbs: 31g | Fiber: 5g | Sugar: 15g | Net Carbs: 26g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 3mg