Pumpkin Pie Muffins with Coconut Frosting

10 40 135
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 12
Pumpkin Pie Muffins with Coconut Frosting
Health Rating


1 1/2 cup Pumpkin purée, canned (organic, if possible)
2 large Banana (s) (very ripe)
1/2 cup Coconut sugar
1 1/2 tsp Cinnamon
1/4 tsp Ginger, dried
1/4 tsp Nutmeg, ground
1/4 tsp Himalayan sea salt
1 1/3 cup Coconut milk (full fat)
2 tbsp Maple syrup, pure
1/2 pod Vanilla bean


Begin by preheating the oven to 350°F. While the oven is preparing, blend pumpkin puree, bananas, coconut sugar, cinnamon, ginger, nutmeg and salt until the mixture comes out smooth.

Spread this mixture into lined muffin tins and bake them for about 20 to 25 minutes. Once baked, let them cool.

They may come out soft, so let them firm up in the fridge before topping them.

To prepare the topping, open up a refrigerated can of coconut milk and skim off the white fatty part into your mixing bowl. Add the vanilla and maple syrup and then whip the mixture into a cream. Scoop these onto your cooled cupcakes and they’re ready to serve!

Nutrition Facts

Per Portion

Calories 135
Calories from fat 53
Calories from saturated fat 46
Total Fat 5.9 g
Saturated Fat 5.1 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 0
Sodium 17.9 mg
Potassium 211 mg
Total Carbohydrate 19.4 g
Dietary Fiber 1.6 g
Sugars 14.1 g
Protein 1.1 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 0.5

Energy sources