I make these pumpkin cupcakes using almond flour, a healthy dose of anti-inflammatory cinnamon and local, raw honey. The frosting is made from both grass-fed cream cheese and butter and local maple syrup, making the frosting extremely nutrient dense; much more so than the junk you find in the store that’s loaded with hydrogenated vegetable oils, high fructose corn syrup, and refined sugar from GMO sugar beets. If you’re looking for a healthier fall cupcake recipe, this is it!
1cup organic pumpkincanned
1/4-1/2cupof maple syrupdepending on how sweet you like it
optional: coconut sugar to sprinkle on top (if you want to make them fancy)
Preheat oven to 375.
Combine all ingredients in a blender or food processor. You can mix by hand, but I prefer to blend it. It makes the almond flour finer and provides a better, smoother texture for the cupcakes. Less grainy.
Pour the batter into 12 muffin tins.
Bake for 25 minutes, or until a toothpick comes out clean.
Combine all ingredients in a large bowl.
Mix until completely smooth.
Pipe on cooled cupcakes.
Make sure you let the muffins cool down completely otherwise the frosting will run right off them.