Gluten-Free Pumpkin Breakfast Muffins with Optional Cinnamon Cream Cheese Frosting

These pumpkin breakfast muffins are a delightful way to embrace the fall season. They’re gluten-free, dairy-free, and can be enjoyed with or without the cinnamon cream cheese frosting.

Muffin Ingredients:

• 2 cups (300g) gluten-free 1:1 baking flour (such as Bob’s Red Mill)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin spice
• 1/2 tsp cinnamon
• 2 large eggs, room temperature
• 1/2 cup minus 2 tsp coconut oil
• 2 tsp orange-flavored olive oil (such as Costabile brand)
• 1 tbsp butter, melted and cooled
• 2 tsp vanilla extract (such as Singing Dog Vanilla)
• 1 15 oz can pumpkin purée
• 3/4 cup light brown sugar

For the Frosting (optional):

• 4 oz cream cheese (use dairy-free if needed)
• 4 tbsp butter (use dairy-free if needed)
• 2 cups powdered sugar
• A sprinkle of salt
• 1 tsp vanilla extract (such as Singing Dog Vanilla)
• 1 tsp cinnamon
• A splash of milk (dairy or non-dairy) as needed for consistency

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners.
2. In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
3. In a mixing bowl, beat together the eggs, coconut oil, orange olive oil, vanilla extract, pumpkin purée, and brown sugar until well combined.
4. Gradually fold in the dry ingredients with a rubber spatula until just combined, taking care not to overmix.
5. Use a 2-inch cookie scoop to place a heaping scoop of batter into each muffin liner.
6. Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Frosting:

8. If choosing to make the frosting, cream together the cream cheese and butter in a mixer for about 2 minutes.
9. Gradually add the powdered sugar, salt, vanilla extract, and cinnamon. Beat on high for 2-3 minutes, adding a splash of milk if needed to reach the desired consistency.
10. Once the muffins are cool, spread or pipe the cinnamon cream cheese frosting on top.

Notes:

• For a completely dairy-free version, ensure that both the butter and cream cheese used in the frosting are dairy-free alternatives.
• The frosting is optional, and the muffins can be enjoyed as they are for a less indulgent breakfast or snack option.

Enjoy these warm, spiced pumpkin muffins on their own, or elevate them with the creamy, sweet, and cinnamon-spiced frosting for an extra special treat!