Frosted Pumpkin Spice Muffins

Is a frosted muffin really just a cupcake?


My absolute favorite time of year…I love the colors, the smells and the weather.  I love that it is Pumpkin Spice Latte season at Starbucks, although I’ve never had one, I love the way they smell.  I love the way my house looks with all my fall decorations up.  I love that all the stores are loaded with pumpkins and squash galore.  And best of all I LOVE that it’s time to dress everything up in Pumpkin Pie Spice!  This is my favorite muffin recipe, it’s only fruit sweetened so it’s not overly sweet which makes a dollop of cream cheese frosting just perfect to turn it into a weekend breakfast treat or light dessert!

Pumpkin Spice Muffins

(yields 18 muffins)

2 large ripe bananas

1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

5 eggs, room temperature

1/2 cup pumpkin puree (canned or fresh roasted)

1 teaspoon vanilla extract

1/4 cup coconut oil or butter, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 Tbsp. pumpkin pie spice

1/2 cup chopped pecans (optional as a mix in, can use for garnish instead)

  1. Preheat oven to 350 degrees F.
  2. Line muffin tins with paper or silicone liners or grease well with coconut oil.
  3. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  4. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil or butter.  Puree until smooth.
  5. Sift all dry ingredients together in a separate bowl.
  6. Add wet ingredients to the dry and stir until there are no lumps.
  7. Stir in chopped pecans.
  8. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter)
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before frosting.
  11. Frost tops of muffins and sprinkle with additional chopped pecans and lightly dust with pumpkin pie spice.

Whipped Maple Cream Cheese Frosting

¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla

  1. Whip heavy cream until stiff
  2. In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
  3. With a rubber spatula, gently blend whip cream into cream cheese mixture
  4. Store leftover frosting in an airtight jar in the refrigerator

This recipe is shared at:

Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Wednesday Extravaganza, French Cuisine Fridays, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays , Gluten Free Fridays

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