Muffin Recipe:
1/2 cup coconut oil, melted and cooled
2 large eggs lightly beaten (room temperature preferred)
1/4 cup maple syrup
1/4 cup of coconut sugar
1 cup canned pumpkin puree
1/4 cup of milk
1½ cups white wheat flour (all-purpose flour is fine or whole wheat)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin spice
Frosting Recipe:
8 oz cream cheese softened (brick-style, not spreadable)
1 teaspoon vanilla extract
1/4 teaspoon salt
2.5 cups powdered sugar (or more if you like sweeter)
Directions:
1. Mix coconut oil, sugar, and vanilla first
Add in eggs, pumpkin, milk and mix
2. Separately mix together remaining ingredients and then combine with wet mixture
3. Scoop about 3/4 of batter to fill each hole in a sprayed or greased muffin pan and bake at 375 F for about 18 minutes
4. Let muffins cool and beat frosting ingredients with mixer until fluffy and frost muffins, optional sprinkle with crushed walnuts
5. Enjoy within 24 hours at room temperature or store in the fridge for a few days (let sit for a few at room temperature before serving)
