Active Ashley's Kitchen

I was in a pumpkin mood when I woke up this morning so I decided to make healthy pumpkin spice muffins with a pumpkin shakeology yogurt frosting. 

Recipe from Fixate

Ingredients-

Muffins-

1 ¾ cups flour

1 ½ teaspoon baking powder

½ teaspoon salt

2 teaspoons pumpkin spice

1 ½ cups pure pumpkin puree

¼ cup extra virgin coconut oil melted

2 large eggs

¼ cup pure maple syrup

1 teaspoon pure vanilla

¼ cup unsweetened almond or coconut milk

1 teaspoon vanilla extract

Frosting-

½ cup nonfat vanilla Greek yogurt

¼ cup coconut sugar

2 packets Pumpkin Spice Plant Based Vegan Shakeology

¼ cup unsweetened coconut or almond milk

Directions:

1. Preheat the oven to 375 degrees. Line a muffin tin with liners or spray with baking spray.
2. Combine flour, baking powder, salt, and pumpkin spice in a medium bowl.
3. Place pumpkin puree, coconut oil, milk, eggs, maple syrup, and vanilla extract in a separate bowl and whisk or mix until smooth.
4. Gradually add the flour mixture to the pumpkin mixture until incorporated.
5. Use a large cookie scooper to fill the muffin tins.
6. Bake 20-25- minutes until a toothpick inserted in the center comes out clean.
7. Let cool on a wire rack for 10 minutes before removing from the muffin tins.
8. Add yogurt and coconut sugar to a mixer. Mix until smooth.
9. Add 1 packet of shakeology and 1/8 cup milk.  Mix until smooth scraping down the sides.
10. Add second packet of shakeology and the remaining milk.  Continue to mix until smooth.
11. I transferred my frosting to a icing tool to ice my cupcakes, but you can use a spatula or a zip lock bag with a tip and a corner cut off.
12. Store in an air-tight container.
13. Enjoy!