Pumpkin Spice Cupcakes.jpeg

It's one of my favorite times of the year!!!! it's PUMPKIN SEASON!!! Here is my yummy gluten free pumpkin spice cupcakes! ENJOY

INGREDIENTS: 

  • 3/4 cup coconut flour & almond flour ( I always say half half does the trick)
  • 1/2 cup pumpkin puree
  • 3/4 cup maple syrup or coconut nectar
  • 6 organic eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1/2  cup of full fat coconut milk
  • 1/2 cup of all purpose gluten free flour

FROSTING

  • 1 cup room temperature Earth Balance brand vegan butter
  • 3 Tablespoon of maple syrup
  • 1 Teaspoon of pumpkin spice
  • 1 Taplespoon of pumpkin puree
  • 2 teaspoons almond milk
  • 3/4 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 350F and line up with mini cupcake liners. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps. Bake for up to 25 min until nothing sticks to a toothpick. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.

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