A delicious, and perfectly spiced muffin. Then, make an insanely delicious icing, and slather that all over it. That is what we have here. My goal with this recipe was to make a more spiced flavor, almost like a pumpkin pie. The icing, well, plain vanilla icing just wasn’t going to do. We wanted to kick it up a notch.
You could make these muffins regular sized too, just adjust the cooking time to longer (16-18 minutes should suffice). I liked the idea of mini-muffins as its easy to control portions, and its great for my 5 year old’s lunch bento box!
Dive into one of these for a little treat. I’ve had one with a pumpkin spiced coffee…and well, I was in pumpkin heaven! I actually really like these plain too, no icing needed. Then I can eat more of them and save a few calories 😉
They’re also perfect to have around when company comes over, or to take to a friends place just cause. They’d sure love you for it!
- 2 eggs
- 4 egg whites (or ½ cup carton egg whites)
- ⅓ cup coconut palm sugar (or sucanat or another raw brown sugar)
- 12 packets of stevia (I used NuNaturals)
- ¼ cup non-fat greek yogurt
- 1 can pumpkin (14 oz can or 398 ml can)
- 1 cup oat flour
- 1 cup almond meal/flour (ground up whole almonds)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
- ½ tsp ginger (powdered)
- 2 Tbsp butter, softened
- 1 Tbsp coconut palm sugar (or sucanat, or another raw brown sugar)
- ⅛ tsp salt
- 2 Tbsp canned pumpkin
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 1¾ cups icing (confectioners) sugar
- ½ to 1 Tbsp milk of choice
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, mix together (with the paddle attachment or whisk) all the wet ingredients (starting with egg, through to pumpkin).
- After the wet ingredients are incorporated, add in all your dry ingredients (oat flour through to ginger) and mix until combined.
- Spray your muffin tins with cooking spray. Pour batter in each mini muffin (or reg muffin pan) about ⅔ full.
- Place in oven and bake for 11-12 min for mini-muffins, and 16-18 min for regular muffins. They'll be ready when you touch them and they spring back.
- Meanwhile, whisk together the icing ingredients, ending with the milk.
- Once muffins are completely cool, add the icing to each one with a piping back or with a knife.
Nutrition (per mini muffin with NO icing): Calories: 33 Fat: 1.6 g Carbs: 4.2 g Fiber: 0.8 g Sugars: 1.3 g Sodium: 105 mg Protein: 1.5 g