Pumpkin Cupcakes
Servings: 4
Ingredients:
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
Directions:
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.