Gluten Free Gingerbread Muffins

Preheat the oven to 350F and grease a muffin tin. Add all of the wet ingredients (pumpkin puree, eggs, 1/2 cup maple syrup, almond milk, date syrup, almond butter, vanilla extract) to a mixing bowl and whisk well to combine. Add the dry ingredients (oat flour, sea salt, baking powder, cinnamon, ground nutmeg, ground ginger) and fold everything together until uniform. Transfer batter to the muffin tin and bake for 25-30 minutes. While the muffins bake, assemble the frosting. In a small bowl, whisk together 1 tub Simple Mills Organic Frosting with Coconut Oil and 2 tablespoons Coombs Family Farms Maple Syrup. Whisk by hand or beat using a hand mixer (this took about 4 minutes to reach desired consistency if whisking by hand). Once the muffins have cooled completely, top each one with the frosting and enjoy!