Clean Autumn Snacking! Grain and Dairy Free Pumpkin Muffins!
Simple Mills is quickly becoming one of my favorite grain free product lines! Last weekend I made this super-easy mix recipe, topped it with sugar-free cream cheese icing, and garnished with Lily’s dark chocolate chips! You will love this clean snack!
Clean Ingredients, Grain and Diary Free
Muffins:
Simple Mills Muffin & Bread Mix (Almond Flour, Organic Coconut Sugar, Pumpkin, Arrowroot, Organic Coconut Flour, Organic Spices (Cinnamon, Nutmeg, Cloves), Baking Soda, Sea Salt; Certified Gluten-free; Free of Grains, Soy, Corn, Dairy & Gums/Emulsifiers)
3 Pastured Eggs
1 cup Water
3 tbsp Olive Oil
Cream Cheese Icing:
2 tbsp softened goat butter (I use Delamere Goat Butter)
1/4 tsp organic vanilla
1/4 tsp organic lemon flavor or orange flavor
2 oz organic cream cheese (see why I call this dairy free)
4 tbsp Swerve Confectioner’s sweetener
Garnish:
Lily’s Dark Choc Chips (Unsweetened chocolate, Erythritol, Inulin, Stevia Extract, Organic Soy Lecithin, Vanilla. Free of GMO’s, added sugar and gluten)
Directions:
Heat oven to 350 degrees
Whisk eggs, water and oil in a large bowl.
Add baking mix; whisk until well blended.
Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full. (grease paper liners as well… mine stuck!)
Bake 25-30 minutes or until a toothpick comes out clean.
Let cool. Meanwhile, prepare icing:
Beat together the butter, cream cheese and vanilla.
Slowly add in the Swerve confectioners.
Whip until creamy.
Top muffins with icing and sprinkle with Lily’s dark chocolate chips.
YUM! (makes 12 clean grain and dairy free muffins)
