September 14
When I set out to find a healthy alternative to the Pumpkin Cream Cheese Muffin at Starbucks, I had no idea just how good these ones would turn out. They are amazing - and there is no refined sugar, no coconut sugar no honey and zero gluten! Enjoy!
If you want to make this even simpler - buy yourself a box of Simple Mills Pumpkin Muffin and Bread Mix.
The perfect pumpkin muffin for the season!
Preheat oven to 350 degrees, and line 12 cupcake liners. Get out the cream cheese and allow it to warm up to room temperature.
Mix all ingredients except for cream cheese, 1/2 c. monk fruit sweetener and extra 1 tbsp of almond milk in mixer.
Use cupcake scoop and put pumpkin mix into liners/cupcake pan. Bake for 21 minutes.
Allow to cool for a couple hours.
In order for consistency of frosting to not be too grainy, first blend (coffee grinder / food processor) the other 1/2 cup monk fruit to ensure it is a fine powder.
Blend monk fruit with cream cheese and 1 Tbsp of almond milk. I like to add in a little more pumpkin pie spice mix to this too. Pipe onto cooled muffins...I use about 1-2 Tbsp max per muffin.
Store in refrigerator.
When you are craving a yummy pumpkin spice treat, these are the best! Full or protein, good fats and NO added sugar, they simply make you happy!
Tags
gluten free, sugar free
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