Healthy Pumpkin Muffins w/ Cream Cheese Frosting

I got four words for you…


Are you like… YES. PLEASE?!? GOOD NEWS…  you can get your hands on our newest smoothie bowl/energy ball/overnight oats mix in/muffin makin’ flavor – – – PUMPKIN SPICE – – – which you’ll need to make this DELICIOUS (and clean) fall inspired recipe. 


 (I know you’re drooling…keep scrolling…)

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  • For muffins:
  • 1¾ cups gluten-free all-purpose flour (preferably Bob’s Red Mill® All- Purpose Baking Flour, red label)
  • 1½ tsp. baking powder
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 tsp. pumpkin pie spice
  • 1½ cups 100% pure pumpkin puree
  • ¼ cup extra-virgin organic coconut oil, melted
  • ½ cup unsweetened coconut milk beverage
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • For frosting:
  • ½ cup whipped cream cheese
  • ¼ cup coconut sugar
  • ¼ cup + 3 Tbsp. unsweetened coconut milk beverage
  • 2 packets Pumpkin Spice Plant-Based Vegan Shakeology


  1. Preheat oven to 375° F.
  2. Line a muffin pan with 12 muffin papers and lightly coat with spray.
  3. Combine flour, baking powder, salt, and pumpkin pie spice; whisk until combined; set aside.
  4. Place pumpkin puree, coconut oil, coconut milk, eggs, maple syrup, and extract in separate mixing bowl; whisk until smooth.
  5. Add flour mixture to egg mixture; whisk until smooth and well-incorporated.
  6. Divide batter evenly among muffin papers and bake, 20 to 25 minutes, rotating once, until a toothpick inserted into center of muffin comes out clean.
  7. While muffins are baking, in a large mixing bowl, combine cream cheese, coconut sugar, and coconut milk. Beat with a hand blender on low until combined then slowly add in Shakeology until combined.
  8. Turn hand blender up to medium-high and beat until frosting is fluffy.
  9. Once muffins are completely cooled, top each with 1 Tbsp. + 1 tsp. frosting and enjoy!

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