Grain-Free Pumpkin Muffins

Prep Time: 5-10 Minutes

Cook Time: 35-40 Minutes

Servings: 12 Muffins

I don’t know about you, but I love pumpkin and cream cheese together. These muffins are a perfect Fall treat.

1 Cup Almond Flour

1/2 Cup Coconut Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1 Tablespoon Cinnamon

4 Eggs

3/4 Cup Pumpkin Puree

1 Cup Coconut Milk Sweetened with Stevia 

1/4 Cup Coconut Oil (melted)

1 Teaspoon Vanilla

1/4 Cup Honey

1/4 Cup Pecans (Chopped)

1. Preheat oven to 350 and grease muffin pan. I personally use and love silicon muffin pans.
2. In a medium sized bowl mix the almond flour, coconut flour, baking soda, sea salt, and cinnamon together.
3. With an electric mixer add in the eggs, pumpkin, coconut oil, coconut milk, coconut oil, vanilla, and honey.
4. Mix in chopped pecans.
5. Fill muffin pan and place in the oven for 35-40 minutes.

Cream Cheese Frosting

8 Ounce Package of Cream Cheese

1/4 Cup Coconut Milk Sweetened with Stevia

2 Packets Stevia (I use Pure Via or Stevia In The Raw)

1. Use an electric mixer and mix cream cheese, coconut milk, and stevia together.
2. Spread on top of cooled muffins. Keep refrigerated.