Pumpkin Spice Muffins with Maple Icing

1

Preheat the oven to 350 degrees F. Line muffin pan with paper liners.

2

In a bowl stir together the almond flour, kosher salt, baking soda and Pumpkin Spice Creamer. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.

3

Fill the cups nearly all the way to the top. Bake 20-25 minutes. Insert a toothpick in the center, if its comes out clean, remove. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling.

4

Frosting: Place raw cashews in a bowl and cover with boiling water. Set aside 30 minutes at room temperature. Strain cashews and add to a high-speed blender along with the remaining ingredients. Blend on high for bursts of 30 seconds until the mixture is smooth. Transfer the mixture into a bowl, refrigerate for 1 hour to set. Using a spoon dollop the icing on top of the muffins and garnish with Pumpkin Spice Creamer and chopped nuts.