Every year when fall hits, I can’t stop myself from consuming all things pumpkin. I’m sure you’re rolling your eyes thinking I’m like every other person who is on that #PSL train but no really, I’m talking about fresh pumpkin roasted in the oven straight from my mom’s garden, canned pumpkin blended in my smoothies and every kind of squash I know dipped in caramelized onion hummus (trust me, it’s delicious). I’ve never been one for those syrup-filled lattes everyone raves about but I know one pumpkin treat I’m addicted to for sure.
This Pumpkin Muffin Mix by Simple Mills.
I have to say, interning for this company is a dream come true – especially at this time of year. When I first tried their pumpkin muffin mix last year, I was hooked because well.. how could you not love your kitchen smelling like a pumpkin Yankee Candle? And then when I bit into these gluten-free, paleo, almond-flour based muffins and realized how much they tasted like an indulgent muffin you’d buy at a local bakery… how could I say no to baking dozens more?
If there’s one item I find myself reaching for time and time again in the office, it’s this mix. After all, we could all use a little more pumpkin year round.
I usually make the muffins and have them for breakfast side by side with some yogurt and nut butter for a high protein and super satisfying breakfast or snack but sometimes you have to go above and beyond by turning said muffins into fancy shmancy cupcakes.
I decided to top these lil guys with a vanilla frosting, raw pumpkin seeds and a sprinkle of pumpkin pie spice (a combination of cinnamon, nutmeg, allspice, ginger and cloves) to keep things… well, you know… simple. Lucky for me, Simple Mills just recently came out with their line of frostings which I couldn’t be more ecstatic.
Growing up I never was too big into frosting. I needed the perfect ratio between cake and frosting to not feel like I was in a sugar coma. After all, did you guys know that most brands of frosting have 20+ grams of sugar per TWO tablespoons?
Is it just me or does anyone else find that freakin’ crazy!?
That’s why I am so happy about what Simple Mills is doing with theirs. Not only does it contain REAL, recognizable ingredients a.k.a organic coconut oil, monk fruit extract and organic palm shortening (not hydrogenated!) but two tablespoons of this magical spread has only 7 grams of sugar.
Hi Simple Mills, you’re perfect.
Now I’ve finally found a frosting I can enjoy without having that awful sugar crash. That also means these cupcakes are fitting for really any time of day.
- 3 pasture-raised, organic eggs
- 1 cup of unsweetened almond milk
- 3 tbsp of coconut oil (or ¼ cup pumpkin puree)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 box of Simple Mills Pumpkin Muffin Mix
- 1 container of Simple Mills Vanilla Frosting
- ⅓ cup raw pumpkin seeds
- Cinnamon or pumpkin pie spice, additional and optional
- Preheat oven to 350º and grease a muffin tin with coconut oil spray.
- Combine eggs, almond milk, coconut oil (or pumpkin puree - super delicious option and oil-free), cinnamon and vanilla extract in a bowl. Whisk until well combined.
- Add in Pumpkin Muffin Mix and mix all together!
- Pour the mixture into each of the 12 muffin tins and pop into the oven for 25-30 minutes.
- While cupcakes are baking, make sure to take the frosting out of your fridge to thaw to room temperature if it isn't already.
- Take muffins out and let cool for 15 minutes.
- Put a thin layer of frosting on each cupcake followed by pumpkin seeds and a sprinkle of cinnamon.
- Serve and enjoy!
The frostings are slowly being released into stores nationwide so be on the lookout for them and check their store locator here to see what location near you has ’em!
When you spot one, grab it ASAP so you can make these cupcakes and bring them to your next Football party, Halloween bash or your weekly American Horror Story session with your roommates like I do 😉
This post was sponsored by Simple Mills, however I only speak about companies and brands I believe in, truly support and love. Therefore all opinions and recipes are my entirely my own! Thank you for making Chickpea in The City happen.