Cupcake Ingredients: 

2 cups almond flour

1/3 cup coconut flour

1/3 cup tapioca flour

1/2 cup maple sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 eggs, room temp

1 tsp vanilla extract

1 cup pumpkin puree (not pumpkin pie mix, plain pumpkin)

1/2 cup butter, melted 

1 cup full-fat coconut milk 

Directions: 

Preheat oven to 350. Line a 12 serving muffin tin with liners. In a large bowl, mix flours, maple sugar, baking powder/soda and salt. In a separate smaller bowl, mix together eggs, pumpkin, butter, coconut oil and vanilla until well combined. Slowly begin to add wet ingredients to dry and mix into a smooth batter. It will be somewhat thick. Using a 1/3 cup measurement, scoop batter into cupcake liners. Bake for 30-35 minutes or until a toothpick comes out clean. 

I used an organic palm and coconut frosting I found at Natural Grocers for my cupcakes, but I highly suggest Paleomg's buttercream frosting if you want to make your own. Remove cupcakes from oven and let cool completely before frosting or it will melt.  Enjoy! 

 

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