Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!
for the muffins:
- 1 1/2 cups blanched almond flour
- 1/2 cup oat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/3 cup coconut oil
- 1/2 cup Libby’s 100% Pure Pumpkin
- 1 tsp vanilla extract
- 3/4 cup grated carrot
- 1/2 cup walnuts, chopped
for the dairy-free cashew cream cheese frosting
- 2 cups raw cashews, soaked in warm water for at least 4 hours and drained
- Juice of 1 lemon
- 2 tsp. cinnamon or pumpkin pie spice
- 2 tbsp. maple syrup
- ¼ cup vegan butter
- Preheat your oven to 350 degrees F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
- In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree and vanilla extract. Fold in the grated carrot.
- In a separate bowl whisk together the flours, spices, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. Fold in walnuts. It’s ok for muffin batter to have some lumps.
- Use an ice cream scoop to portion the dough in the muffin tin.
- Bake for 25-30 minutes until a toothpick inserted comes out mostly clean.
- In the meantime, add the cashews to a high-speed blender along with the lemon juice, cinnamon and maple syrup.
- Blend on high until the mixture begins to look smooth like cream cheese. Add in the vegan butter and mix for about 30-40 more seconds until more combined and smooth.
- Top each muffin with cream cheese, walnut pieces, shredded carrot and cinnamon and enjoy! Store muffins and cashew cream cheese in the fridge for maximum freshness.
Keywords: pumpkin carrot muffins; dairy free cream cheese frosting; gluten free pumpkin muffins; carrot muffins