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Fall has been inspiring me SO MUCH… I’ve so many new recipes and concepts and I…

🍁🍂Fall has been inspiring me SO MUCH… I’ve so many new recipes and concepts and I’m so excited to attempt issues out! I made these final weekend and my household devoured and I used to be simply WAITING to publish them soooo HAPPY FRIDAY hopefully you add these to your weekend baking checklist ✨☺️
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🎃PUMPKIN MUFFINS WITH GREEK YOGURT FROSTING .
*these are tremendous low in sugar, full of fibre and nice for a snack or breakfast! .
◽️For the muffins: (I used foodnsunshine ‘s pumpkin muffins with out chocolate chips!!)
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1 cup pumpkin purée
1/Three cup olive oil
2 eggs
1tsp vanilla
1/Three cup maple syrup
2 cups oat flour
1 tsp every baking soda and powder
1 TBs pumpkin pie spice .
1. Whisk collectively moist substances and dry individually
2. Slowly add dry to moist
3. Scoop right into a ready muffin tin
4. Bake at 350F for about 20-30 minutes . ▫️Frosting: (I didn’t measure this half so that is APPROXIMATE)
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half cup plain libertecanada Greek yogurt
1 tbs icing sugar
1 tbs maple syrup
1 tsp pumpkin pie spice

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