Gingerbread Pumpkin Muffins (can easily be made paleo)

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A recipe modified from @healthy_happy_heaven via Instagram! Her blog is wonderful and is as follows if you’d like to explore more: http://healthyheaven.weebly.com/index.html

Gingerbread Pumpkin Muffins (can easily be made paleo)

Ingredients (cake):
-1 cup pumpkin puree
-1/2 cup almond butter
-1/2 cup all natural peanut butter
*note: use all almond butter if you want to make them paleo
– 1 Tbsp maple syrup
-1/4 cup honey
-2 eggs
-1 Tbsp molasses
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1 tsp vanilla extract
-1 tsp cinnamon
-1 tsp ground ginger
-1/4 tsp nutmeg
-1/4 tsp cloves
-1/4 tsp cardamom

Ingredients (Cream Cheese Frosting)

-1/3 cup plain “Tofutti” cream cheese or plain light cream cheese if you can tolerate dairy 🙂
-1/4 cup coconut oil, melted (I found this was a tad too much oil…try 1/8 cup and add Tbsp at a time until desired consistency
-1/2 tbsp honey
-1 tbsp maple syrup
-1 tsp vanilla extract

Directions:

-Preheat oven to 350
-Cake: mix all ingredients until combined and then pour into a sprayed 8×8 oven safe baking dish, or make into muffins
-Bake for 25 mins if large muffins and ~30 minutes if cake.
– Frosting: microwave “tofutti” or cream cheese for a couple seconds only to soften. Melt coconut oil fully in the microwave and add to cream cheese. Stir until no lumps remain.
-Combine rest of frosting ingredients and whisk until the consistency is fluffy and like a very thick honey.
-Spread frosting on cooled cake and top with garnish then refrigerate. The frosting will harden in the fridge.

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