Pumpkin Muffins w/ Cream Cheese Drizzle

• 2 cups gluten free baking flour
• ½ cup rolled oats
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• ¼ tsp sea salt
• 1 can pumpkin puree
• ½ cup maple syrup
• ½ cup coconut sugar
• ¼ cup creamy nut butter (I used almond)
• 1 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla
• ½ cup chopped walnuts (or pecans)
  

• 1 cup raw soaked cashews
• ¼ cup maple syrup
• Juice from 1 lemon
• 1 tsp vanilla extract
• Non-dairy milk to thin
  

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Top with chopped nuts or pumpkin seeds!

1. Start by preheating your oven to 350 degrees fahrenheit and line a muffin tin or grease using non-stick spray.
2. Then, in a large mixing bowl, add your dry ingredients, gluten free baking flour, rolled oats, baking powder, pumpkin pie spice, baking soda and sea salt. Stir to combine.
3. Then in a separate mixing bowl, add all of your wet ingredients, pumpkin puree, non-dairy milk, maple syrup, coconut sugar, creamy nut butter, apple cider vinegar and vanilla. Whisk until fully combined and smooth.
4. Add your wet ingredients to your dry ingredients and stir to combine. Then, add your chopped walnuts or pecans and fold into the batter.
5. Using a spoon, fill each muffin liner until ¾ of the way full. Bake at 350 for 35-40 minutes. Or until a toothpick test comes out clean.
6. Remove from the oven and let cool for 10-15 minutes. While your muffins are cooling, make your cream cheese drizzle by adding your raw soaked cashews, maple syrup, lemon juice, vanilla extract and a splash of non-dairy milk to a high speed blender. Blend until smooth and creamy, scraping down the sides and adding more non-dairy milk to thin if needed.
7. Once muffins have cooled, top with cream cheese mixture, serve and enjoy!