Pumpkin Muffins with Vanilla Ginger Frosting

'Tis the season for pumpkin! Partake with these muffins, which are gluten-free, grain-free, dairy-free and delicious (I promise). The frosting is made with just five ingredients and paleo-friendly as well. 

Pumpkin Muffins with Vanilla Ginger Frosting

• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon grated ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• dash of sea salt
• 3 eggs, beaten
• 1/4 cup coconut oil, melted
• 1/3 cup pure pumpkin puree
• 1/3 cup coconut nectar (honey or maple syrup would work too) 
• 1 teaspoon vanilla 

Frosting: 

• 1/3 cup coconut butter, melted
• 1/3 cup ghee (not melted)
• 1/2 teaspoon vanilla
• 1/2 teaspoon grated ginger
• 1/2 teaspoon maple syrup 

Preheat oven to 375 degrees. Place liners in a large muffin tin (or use regular size*). 

In a large bowl, sift together almond flour, coconut flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder and sea salt. 

In a separate bowl, add eggs, coconut oil, pumpkin, coconut nectar, and vanilla. Whisk to combine. 

Add wet ingredients into bowl with dry and beat until batter is formed. Place batter in muffin tin and bake 28-30 minutes, or until tops are golden brown and toothpick comes out clean. 

*for regular muffins, bake time will vary. 

Allow to completely cool on a wire rack. Do not add frosting to warm muffins! To make frosting, add ingredients to a small bowl and whisk until creamy. Spread on top or place in a plastic bag, cut a small piece from corner and squeeze to frost