On this beautiful fall day, not much smells better than pumpkin and spices. You would never even know that they are dairy and gluten free.
Cupcake Ingredients
1.5 c cooked pumpkin or squash (I love my kabocha squash)
1/4 c coconut oil, melted
1/3 c maple syrup
2 T honey
1/2 c coconut flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp ground cloves
Thoroughly mix all of the ingredients and bake at 350 F for 18-22 minutes. I usually mix my wet ingredients first then add the flour, spices, etc last. Allow to fully cool before smothering them in coconut cream frosting.
Feel free to play around with the spices to find the perfect combination for you.
Step 1: Place a can of coconut milk in the fridge for a minimum of 2 hours. Remove it and DO NOT SHAKE IT. Open the can and spoon the thick, creamy coconut milk into a bowl. It should have separated from the water.
Step 2: Add 3 T maple syrup, 1/2 tsp cinnamon, 1/2 tsp of vanilla and a dash of salt to the coconut milk.
Step 3: Whisk until fully mixed.
Step 4: Frost your little heart out. I put the frosting in a plastic baggie, cut a tiny hole in the corner then use it as a frosting bag. I'm sure many of you out there have better frosting skills than me!
Optional Step 5: Sprinkle with cinnamon to make them look extra pretty.