Gluten Free Pumpkin Walnut Muffins with Cream Cheese Frosting
These Gluten Free Pumpkin Walnut Muffins with Cream Cheese Frosting are so delicious that you won't believe they are gluten-free!
- 1 ¾ cup gluten free flour I used Bob's Red Mill 1-to-1 Baking Flour
- ¾ cup sugar I used coconut palm
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chopped walnuts
- 2 eggs
- 1 cup pumpkin puree
- 3 tablespoons melted coconut oil
- ¾ cup milk
- Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup walnuts for topping
Preheat oven to 350 degrees. Line a muffin pan with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in walnuts.
In a separate bowl, whisk eggs, coconut oil, pumpkin puree and milk until well combined. Stir until well combined and then add to flour mixture. Stir well. Set aside for 15 minutes. Stir again and divide batter among muffin cups. Bake about 35 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes and then transfer to a wire wrack.
Make frosting by beating together cream cheese, butter, maple syrup and vanilla. When cupcakes are cooled, frost. Top with walnuts.
Calories: 368kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 281mg | Potassium: 209mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3735IU | Vitamin C: 0.8mg | Calcium: 103mg | Iron: 1.4mg