Category Breakfast,Desserts,Gluten Free,Snacks

Pumpkin Cupcakes (GF)

Ingredient List

3 Eggs
3/4 cup Sunflower Seed Butter or 1/2 cup Natural Peanut Butter
1/4 cup Maple Syrup
1/2 cup Pureed Pumpkin
3 tbsp Coconut Oil
1/2 Lemon (juiced)
1/4 cup Coconut Flour
2 tsp pumpkin pie spice
1/3 tsp Baking Powder
1 tsp Ginger (grated)
1/4 tsp Sea Salt
1/2 cup dark chocolate chips (optional)

Frosting (optional)

4 oz cream cheese
1 tbsp milk (of choice)
1 tbsp maple syrup
1 tsp vanilla

Directions

Preheat oven to 350ºF. Line a muffin pan with liners or use a silicone muffin tray.
In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy.
Add the coconut flour, cinnamon, pumpkin pie spice, baking powder, ginger and sea salt. Blend again until smooth. Stir in chocolate chips if using.
Evenly transfer the batter into muffin try. Bake for 20-22 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when they are finished.)
Meanwhile, prepare frosting (if using). Combine all ingredients in a small bowl. Using a whisk or an electric beater, combine until smooth.
Remove the muffins from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before frosting. Enjoy!