Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

Servings: 4


3/4 cup pumpkin puree

4 eggs

6 Tbsp pure maple syrup

1/4 cup full fat coconut milk

2 tsp pure vanilla extract

2 tsp raw apple cider vinegar

1 1/2 cups almond flour

3 Tbsp coconut flour

3 Tbsp tapioca starch

1 tsp baking soda

1 1/2 Tbsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp sea salt


Preheat oven to 350 degrees F and line a muffin pan with 12 parchment liners.

In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined.

In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon, and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.

Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)

Bake in the preheated oven for 20 minutes or until they rise and a toothpick inserted near the center of one comes out clean.

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