Pumpkin Spice Muffins with Naturally Coloured Coconut Vanilla Icing

For the Muffins:

• 2 Cups Bob Red Mills 1-2-1 baking flour
• ½ Cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp organic vanilla extract
• 2.5 Tbsp Cinnamon
• 1 tsp fresh nutmeg
• 2 tsp pumpkin spice
• 4 ripe bananas
• 1 cup unsweetened canned pumpkin
• 1 cup unsweetened almond milk
• ¾ cup olive oil
• 4 free range eggs
• pinch of sea salt
• 1 tsp coconut oil (to grease the muffin tin)

For the Icing:

• 2 cups coconut butter
• 1 tsp vanilla powder
• ½ cup cold unsweetened coconut or almond milk
• ½ cup coconut icing sugar
• 1 tsp Chai turmeric powder from Botanica (for yellow icing)
• 1 tsp Matcha powder (for green icing)
• 1 tsp Beet powder from Nature’s Restore (for red icing)
• 1 tsp Dunaliella Salina powder (for orange icing)