Yields: 12 cupcakes
Total Time: 45 minutes
Ingredients:
1 cup almond flour
½ cup tapioca flour
3 tbsp coconut flour
1 tsp of baking powder
½ tsp of baking soda
1 ½ tsp pumpkin spice
½ tsp cinnamon
½ cup coconut sugar
¼ tsp sea salt
1 cup pumpkin puree
½ cup avocado oil
2 eggs
½ tsp vanilla extract
Icing:
1 can of full fat coconut milk, coconut cream, or coconut whip (previously kept in the fridge for 24 hours or up to 3 days). I highly recommend Thai Kitchen or Cha's Organics.
Your choice of sweetener: maple syrup, stevia, or icing sugar.
Cupcake Instructions:
Preheat the oven to 350 F.
Line a muffin pan with 12 liners.
In a medium bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
In a large bowl mix together eggs, pumpkin puree, vanilla extract, avocado oil, and coconut sugar.
Then add the dry mixture to the wet mixture. Mix until just combined and be sure to not over mix!
Transfer to muffin liners and bake in the oven for 25 - 30 minutes, or until a toothpick comes out clean. I find the golden number for me is 27 minutes.
Allow to cool before adding the icing.
Icing Instructions:
If you used a can of coconut milk, open up the can and scoop all of the cream off the top, and transfer to a medium sized mixing bowl. If you used a full can of coconut cream or coconut whip, scoop out the whole can and transfer to a medium sized mixing bowl.
Use an electric mixer to beat the cream for 3-5 minutes.
Then add desired sweetener of choice and beat again.
Transfer the cream to a piping bag and pipe the icing over the cupcakes
Top with more pumpkin spice.
Serve!
Did you make this recipe?
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