Carrot Cake Pumpkin Spice Muffins with Cinnamon Cashew Frosting
A healthy and delicious muffin that combines the flavors of carrot cake and pumpkin spice. Completely dairy free, gluten free, egg free, and vegan! Perfect to enjoy the morning after Thanksgiving.
Servings 12 muffins
- Muffin pan
- Food processor
- 1 cup oat flour
- 1/2 cup Gluten Free All Purpose Flour Such as Bob's Red Mill GF 1:1 Baking Flour
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup chopped pecans
- 2 cups shredded carrots
- 1/2 cup ripe mashed banana
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened applesauce
Cinnamon Cashew Frosting
- 3/4 cup unsalted cashews soaked in water overnight
- 1/2 tsp cinnamon
- 2 tbsp pure maple syrup
- 1 tsp lemon juice
- 3 tbsp unsweetened non-dairy milk
- Preheat oven to 350°F. Line your muffin pan with paper cups and spray with cooking spray.
- Mix all of the dry ingredients except for the carrots in a large bowl. Once mixed, add the carrots but don't mix. Set aside.
- Mix the wet ingredients together with a whisk or in a blender. Add the wet ingredients to the dry and mix with a spatula until combined.
- Spoon batter into the muffin tin. It's okay to fill them full.
- Bake for 25-30 minutes until golden brown on top and toothpick comes out clean. Let cool in the pan for 5-10 minutes and then transfer to a cooling rack. Let cool for a few hours before frosting.
- Drain the cashews and add to a food processor or high powdered blender. Add the rest of the ingredients.
- Blend until smooth, stopping multiple times to scrape down the sides. It will take a few minutes for it to come together and become smooth so have patience.
- Using a mini spatula or knife, spread a spoonful of frosting on each muffin.
- Store in the refrigerator for 3-5 days in an airtight container or until spoilage is noted.