Author Notes
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/ —Kylie Held
Ingredients
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1/2 cup
peanut butter, smooth (no added salt/sugar)
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1/4 cup
pumpkin puree
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2 tablespoons
pure maple syrup
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1/2 teaspoon
cinnamon
Directions
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In a bowl, mix together peanut butter, pumpkin puree, maple syrup and cinnamon. Eat immediately or allow to chill in the fridge for 30 minutes. Best if eaten the same day it is made.
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