Vegan and GF Pumpkin Muffins

Preheat oven to 350F. In a bowl, mix together 1 cup pumpkin purée (canned pumpkin), 1/4 cup almond flour, 2 tbsp coconut flour, 1/4 cup maple syrup, 1 tsp cinnamon, 1 tsp pumpkin pie spice, 1 tsp baking powder, and 2 tbsp nut butter. Mix everything together well. Line a muffin tin with liners, add batter about 3/4 of the way up the cups. Bake for 25-28 minutes (use a toothpick to see if they’re done). Let cool before removing from wrapper. You can also add them to the fridge to help firm them up or bake an extra 5 mins! 

For the Icing: Mix together 4 tbsp canned coconut cream (the thick part of canned coconut milk or you can buy just the cream), 1 tsp pumpkin pie spice, 1 tbsp nut milk, and 2 tbsp pumpkin purée. Mix it together and then you can put it in the fridge for 10ish minutes to let it thicken. Top each muffin with some. Enjoy!