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Pumpkin Spice Muffins with Cream Cheese Frosting {Gluten-Free}

Updated: Oct 9, 2020

A few weeks ago I decided to bake these cupcakes because I was dying to make another protein-packed dessert, and because so many of my dessert creations flopped in the past because of the alternative flour combination or protein powder. It's a serious alchemy and art to baking, one that I was never naturally gifted with. But I took on the challenge never-the-less! That and Aiden was bugging me for dessert all week and was always so disappointed when I said we had none. Like come on mom, why aren't you Betty-freakin-Crocker?

I also wanted to incorporate my delicious limited edition IsaLean Pumpkin Spice shake - which on its own was sooooo delish - so I knew this would up the ante for nutritional goodness by adding it. With 24 grams of protein, 8 grams of fiber, 23 vitamins and minerals, digestive enzymes and healthy probiotics, this shake was a no-brainer to include in these recipes.

However, when you buy pumpkin pie filling in the grocery store it comes in this massive tin, with more than I actually needed to make my dozen cupcakes. So trying not to be wasteful I took this as a sign that I needed to make as much dessert to use it up, which was 4 dozen muffins and a pumpkin loaf. Thank goodness I had a ton of happy volunteers to eat it all (family & co-workers), otherwise I would have indulged waaaay too much.

Wish the photo quality was better, but I also happened to completely delete over 500 photos from my last phone sigh...and hadn't backed up my computer since May, so Instagram story quality is all I got here (sorry!). But you get the drift - pumpkin goodies for days!

And that's the thing I LOVE about this nutritional system I've been using these last few months - it really IS a lifestyle approach to health and wellness, which doesn't mean giving up your most beloved food! While you obviously have to still manage your portion control, this system allows so much flexibility while still delivering results and massive convenience factor. And who doesn't want life to be a little more simple when you've got a million things on the go right?!

And guess what? The consistency turned out PERFECT with these - likely because the IsaLean shake is a blend of carbs, proteins, and fats (while other times pure protein does NOT substitute on a 1:1 ratio for flours!). But I'll let you be the judge yourself :) If you're interested on saving big time and want wholesale pricing on this limited edition IsaLean Pumpkin Spice shake before it sells out (or learning more about this amazing system of products), reach out via email or message me below and let's get your hands on a canister.

Enjoy my lovelies!!



  • ⅓ cup melted coconut oil

  • ½ cup maple syrup

  • 2 eggs, at room temperature

  • 1 cup pumpkin purée

  • ¼ cup milk of choice (I used almond milk)

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon allspice or cloves

  • 1 cup gluten-free baking flour (I used Bob’s Red Mill)

  • 3/4 cup (3 scoops) Isagenix Pumpkin Spice IsaLean Shake

Cream Cheese Frosting (optional, but aaaamazing!)

  • ⅓ of a 250-gram package cream cheese, softened

  • 4 teaspoons unsalted butter, softened

  • ⅓ cup icing sugar

  • 2 Tablespoons raw pumpkin seeds


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line your muffin tin with 12 silicone or paper muffin cups.

  2. In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.

  3. Add the flour and IsaLean Pumpkin Spice shake to the bowl and mix with a large spoon, just until combined.

  4. Divide the batter evenly between the cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  5. Place the muffin tin on a cooling rack to cool.

  6. While muffins cool, prepare the cream cheese frosting (if using). Beat the cream cheese and butter in a medium bowl with an electric mixer on medium, until smooth. Beat in the icing sugar until combined. Spread two teaspoons frosting onto each muffin, and sprinkle with some raw pumpkin seeds.

  7. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days (if they last that long!) They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

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