Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 muffins
For the Muffins:
  • 2 + 2 tbsp cup old fashioned oats, pulsed into flour (or 2 cups oat flour)
  • 2 cups pumpkin puree (a 15 oz can of pure pumpkin puree or about a 2 lb pumpkin pie pumpkin)
  • 3 tbsp flaxseed meal (fiber fiber fiber)
  • 2 eggs
  • 1 tbsp vanilla extract
  • ⅓ cup pure maple syrup
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1.5 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of ground ginger
  • ½ tsp salt
Maple Coconut Cream Frosting
  • 1 can (15 oz) coconut cream, chilled and separated
  • ⅛ cup pure maple syrup
  • ½ tsp ground cinnamon
  • Unsweetened Coconut Flakes for topping
  1. First preheat your oven to 375 degrees and line a muffin pan with liners and spray with coconut oil (or grease muffin liners for easier removal).
  2. Next in a large bowl add your pulsed oat flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Mix together and set aside.
  3. IN another bowl add your pumpkin pie puree, maple syrup, eggs and vanilla extract. Whisk together.
  4. Gradually add your wet ingredients into your dry ingredients and fold until just blended.
  5. Divide evenly into muffin tins until batter fills about ¾ of each tin.
  6. Place in oven for 17-19 minutes. Remove let cool for 5 minutes in pan and then remove muffins from pan and place on a wired rack and bring to room temperature.
Maple Coconut Cream Frosting
  1. While the muffins are cooling in a small bowl add your chilled coconut cream (that has been separated from the liquid, see notes)
  2. Add maple syrup and cinnamon, whisk until blended.
  3. Place back in fridge until muffins are ready for topping (however if you want more of a glaze vs frosting then leave at room temperature for at least 30 minutes before adding to muffins). Sprinkle with optional unsweetened coconut flakes and ground cinnamon for dusting. Best stored in an airtight container in fridge (for enhanced flavor and freshness).
Recipe by My Lavender Blues at