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!
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.
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.