Soft and Delicious Pumpkin Muffins with Icing
Ingredients
- 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
- 2 tbsp nut butter
Icing
- 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
- 2 tbsp pumpkin purée
Preparation
Preheat oven to 350F.
In a bowl, mix together all the ingredients 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 check if done.
Let cool before removing from wrapper.
Tip: Baking with pumpkin gives a soft texture to the muffins.
Note: This recipe makes 6 muffins.
Icing
Mix together 4 tbsp canned coconut cream, 1 tsp pumpkin pie spice, 1 tbsp nut milk, and 2 tbsp pumpkin purée.
Place in the fridge for about 10 minutes to let it thicken.
Top each muffin with the icing.
Enjoy!
