Chocolate chip pumpkin muffin with cheesecake frosting
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Chocolate Chip Pumpkin Muffin with Cheesecake Frosting

Gluten free, oat and almond flour pumpkin muffin that is just right for Fall and Winter
Course Breakfast
Cuisine American
Keyword autumn dessert, ayurvedic, healthydessert, healthyfood, healthylifestyle, seasonaleating, winter dessert
Prep Time 15 minutes
Cook Time 23 minutes
Resting time 10 minutes
Servings 10 Muffins

Equipment

Ingredients

Muffins:

  • 1 cup oat flour I blend whole oats into a flour
  • 1 cup almond flour I like Honeyville blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon mineral salt
  • 1/4 cup mini dairy free chocolate chips I use Enjoy life dairy free chocolate chips
  • 2 eggs, lightly beaten
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 1/4 cup maple syrup
  • 1/2 cup coconut or other alternative milk
  • 3 tablespoons ghee, melted and cooled
  • 1 teaspoon vanilla extract

Cashew Cream Cheese Frosting

  • 1 cup cashews, soaked overnight or 1 hour in hot water
  • 2 tablespoons lemon juice
  • 1-2 tablespoons maple syrup
  • 1/4 teaspoon mineral salt
  • 1/8 cup coconut or other alternative milk, or water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil

Instructions

Make the muffins:

  • Preheat oven to 350 degrees
  • Combine oat flour, almond flour, salt, cinnamon and baking soda and chocolate chips in one large bowl. Set aside.
  • Combine melted ghee, whisked eggs, maple syrup, pumpkin puree, coconut milk, and vanilla extract and mix until well combined.
  • Pour the wet ingredients into the dry and mix until well combined. The batter will be thick.
  • Pour the batter into 9-12 muffin cups of silicone muffin molds (depending how big you like them). Fill only about 2/3 full to avoid spilling over the sides.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cook completely before frosting.

Make the frosting:

  • Soak cashews overnight. Or, alternatively, soak them in hot water for about an hour.
  • Drain cashews. Then combine cashews, lemon juice, melted coconut oil, maple syrup, coconut milk, vanilla extract and salt into a high speed blender such as a vitamix (the cashew cream cheese will not be smooth and creamy unless you use a high speed blender)
  • Once the muffins have cooled completely, drizzle or spread the cheesecake frosting on the muffins or alternatively, fill a plastic sandwich bag with the frosting, cut the tip and frost the muffin like you would a cupcake.
  • ENJOY!