1 cupalmond flourI like Honeyville blanched almond flour
1 teaspoon baking soda
1 teaspooncinnamon
1/4teaspoon mineral salt
1/4cup mini dairy free chocolate chipsI use Enjoy life dairy free chocolate chips
2 eggs, lightly beaten
1/2 cup pumpkin puree, not pumpkin pie filling
1/4cupmaple syrup
1/2 cup coconut or other alternative milk
3tablespoonsghee, melted and cooled
1teaspoonvanilla extract
Cashew Cream Cheese Frosting
1 cupcashews, soaked overnight or 1 hour in hot water
2tablespoonslemon juice
1-2tablespoonsmaple syrup
1/4teaspoon mineral salt
1/8cupcoconut or other alternative milk, or water
1/2teaspoonvanilla extract
2tablespoonscoconut 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.