Paleo Pumpkin Spice Cupcakes with Cream Cheese Frosting (Dairy Free)
Servings
Prep Time
16
cupcakes
30
minutes
Cook Time
30
minutes
Servings
Prep Time
16
cupcakes
30
minutes
Cook Time
30
minutes
Ingredients
Pumpkin Spice Cupcake Batter
1
6 oz pack
maple sugar
1
can (15 oz)
organic pumpkin puree
4
large
pastured eggs
1
cup
refined coconut oil, melted
(I use refined so that there is no coconut flavor)
2
cups
cassava flour
2
tsp
baking powder
1/2
tsp
salt
2
tsp
pumpkin spice
2
tsp
cinnamon
1
tsp
vanilla extract
Cream Cheese Frosting
1/3
cup
ghee, softened
3
oz
Kite Hill almond milk cream cheese
1
tsp
vanilla extract
1
cup
organic confectioners’ sugar
1/2
cup
chopped pecans, toasted
Instructions
Pre-heat oven to 350 degrees. Whisk cassava flour, baking powder, cinnamon, salt, and pumpkin spice in a large bowl.
In another bowl, beat maple sugar, pumpkin, eggs, vanilla extract and coconut oil until well blended.
Gradually beat the dry mixture into the wet mixture
Pour batter into paper-lined cupcake trays, using a spoon or ice cream scooper
Bake for 30 minutes or until toothpick comes out clean
While the cupcakes are baking, prepare the frosting
In a medium bowl, mix together the Kite Hill cream cheese, ghee, vanilla extract & confectioner’s sugar until well blended
Fold in the chopped pecans
Once cooled, top the cupcakes with the frosting
Serve!