Pumpkin Muffins with Maple Cinnamon Cream

When one of my self-assigned taste-testers suggested I make something “pumpkiny” for Thanksgiving, I got about making these little babies.
Thanksgiving has been and gone, but these are just too damn delicious not to be enjoyed for the whole 365 days of the year.


2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon each of nutmeg, ground ginger and allspice
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1 cup pumpkin purée
5 eggs, lightly beaten
1/2 cup maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

For the cream…
1/2 cup cashew butter
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon coconut oil
2-3 pinches of sea salt

12 whole pecans to decorate

Preheat oven to 180 degrees Celsius.
Line a 12 cup muffin tray with paper cases.
Mix together all dry ingredients in a large bowl.
Mix all wet ingredients into the dry and combine well. The batter will be quite thick.
Spoon evenly into the 12 cases. You can smooth the tops over a little with a spoon.
Bake for 30 minutes.

Mix the cream ingredients together.
Put a spoonful on top of each muffin when they are cooled and pop a pecan on top.
Eat and enjoy!