Simple Mills Pumpkin Muffins topped with a delicious Homemade Pumpkin Caramel Frosting!
Today I wanted to talk about Simple Mills & why I absolutely LOVE the brand. I have tried quite a few items from Simple Mills, & I have yet to be disappointed. Of course this post is everything pumpkin, featuring the amazing Simple Mills Pumpkin Muffin & Bread Mix & a recipe for a homemade pumpkin caramel frosting that I also wanted to share!
A few weeks ago, when I was visiting my family in Florida, I celebrated my 24th birthday & my mom celebrated her 50th! When we were trying to look for a cake, she couldn’t find a bakery in the Fort Lauderdale area that could do a cake that was both gluten & dairy free. I’m a high maintenance girl, what can I say!
Prior to this, I had the most amazing cake of my life, a gluten free & vegan carrot cake from @simmonsdeb. Also, be sure to check out her IG especially if you live in or close to Portsmouth, New Hampshire, because like I said, BEST. CAKE. EVER.
But back to my story…my mom & I were shocked that there wasn’t one bakery that could do both gluten & dairy free. It’s not like we were in the middle of no where either…we were in the heart of Fort Lauderdale. So I gave the suggestion to just make our own…that way it would be exactly what we would want & we could decorate it ourselves as well!
Hello Simple Mills!
Like I said, I’ve tried a variety of items from the Simple Mills (I list & linked everything at the end of the post) brand but after trying the Pumpkin Mix, I knew their original chocolate & vanilla cake mixes had to be equally as good. We then used the Simple Mills chocolate & vanilla icing to decorate our two tier cakes, one for me & one for my mom. My mom added lemon juice to the vanilla batter & icing to create a lemon cake & also added raspberry jam in between the tiers. I stuck to chocolate on chocolate because don’t fix something that isn’t broke.
Am I right???
One of the main reasons why I love Simple Mills is due to the simplicity of their ingredients. Pick up any packaged cake or muffin mix, especially gluten free ones, & take a look at the ingredients. They are loaded with gums & emulsifiers, which I personally do not consume. Consuming gums can cause inflammation in the digestive tract. So anyone who suffers from digestion issues, should strive to avoid them. You can read more about gums & thickening agents in my homemade nut milk post!
Almond flour, organic coconut sugar, pumpkin arrowroot, organic coconut flour, organic spices (cinnamon, nutmeg, & cloves), baking soda, sea salt
It really doesn’t get cleaner than that…especially because it’s from a box! I mean that’s unheard of! I made these for Devin & I back in New Hampshire but I wanted to turn the pumpkin muffins into cupcakes, so I created a pumpkin caramel frosting! If you aren’t familiar with Medjool dates, they have a caramel-like taste to them & are a great natural sweetener. I personally LOVE the taste of dates, which is why they are one of the main ingredients in the frosting.
You have to soak the dates in order for them to become soft, & once they are soft, the options are endless. So I threw them into my Vitamix, along with the other ingredients listed below & blended everything until it was smooth. It turned out fabulous & due to the thick consistency, the frosting kept it’s shape & didn’t melt or slide off the pumpkin cupcake.
Simple Mills advises you to keep the made item in the fridge due to lack of preservatives, so that’s exactly what I did. The frosting was even more delicious cold too, it tasted like a mini pumpkin caramel cake…so good! Safe to say, similar to many things I make…they didn’t last long!
I garnished the cupcakes with a sprinkle of coconut sugar from Trader Joe’s & cinnamon, because I don’t know about you, but I can never get enough cinnamon. The pumpkin pie seasoning I used is also from Trader Joe’s & can be found on my Trader Joe’s Fall Shopping List!
Simple Mills Pumpkin Muffins with Pumpkin Caramel Frosting
Use this gluten free, dairy free, vegan, sugar free, pumpkin caramel frosting to elevate any pumpkin bread, muffin, or cookie for a guilt-free treat!
Pumpkin Caramel Frosting
- 1/2 cup Medjool Dates
- 2 tbsp Organic SunButter
- 1/4 cup Softened Organic Coconut Butter
- 1/4 cup Pumpkin Puree
- 1 tbsp Organic Maple Syrup
- 3 tsp Cinnamon
- 3 tsp Pumpkin Pie Seasoning
Simple Mills Pumpkin Muffins
Preheat oven to 350 degrees.
Add 3 eggs, 1 cup of water, & 3 tablespoons of coconut oil to the Simple Mills Pumpkin Muffin mix. Make egg or oil substitutions if necessary! Whisk until smooth!
Scoop about 2 tablespoons of the batter into each muffin liner.
Bake the muffins for 25-30 minutes or until the center is cooked through.
Pumpkin Caramel Frosting
While the muffins are cooking, soak the Medjool Dates in boiling water for about 5 minutes or until they are soft.
Drain the water from the dates, cut in half, & remove the pits
Add all frosting ingredients to a Vitamix, NutriBullet, a food processor, or any other high speed blender. (I used a Vitamix)
Blend until completely smooth. May take up to 5 minutes.
Once the muffins are cool, scoop a dollop of the frosting onto the tops of the muffins. Add a light sprinkle of cinnamon & coconut sugar on top of the frosting for a subtle garnish.
Do you love Simple Mills as much as I do? I’d love to hear what your favorite item is!