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Simple Mills Pumpkin Muffins with Homemade Pumpkin Caramel Frosting

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!

Course Dessert
Keyword dairy free, gluten free, Pumpkin, Simple Mills, sugar free, Sunbutter
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


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

  1. Preheat oven to 350 degrees.

  2. 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!

  3. Scoop about 2 tablespoons of the batter into each muffin liner. 

  4. Bake the muffins for 25-30 minutes or until the center is cooked through. 

Pumpkin Caramel Frosting

  1. While the muffins are cooking, soak the Medjool Dates in boiling water for about 5 minutes or until they are soft. 

  2. Drain the water from the dates, cut in half, & remove the pits

  3. Add all frosting ingredients to a Vitamix, NutriBullet, a food processor, or any other high speed blender. (I used a Vitamix) 

  4. Blend until completely smooth. May take up to 5 minutes. 

  5. 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. 

  6. Enjoy!