It’s fall y’all!! Ok I think I’m acclimating to my move to the south hahaha! Anyhow, it’s time for all things pumpkin to make an appearance! I wanted something pumpkin and easy so I came up with these moist, yummy deliciousness of a cupcake!
Ingredients
Cupcakes
- 1/2 cup buttery flavor coconut oil room temperature
- 4 oz cream cheese room temperature
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup SweetEs fusion sweet
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup SweetEs All Purpose baking blend
- 3/4 cup pumpkin purée canned no sugar added
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger powder
- 2 Tbsp aluminum free baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp mineral salt
Pumpkin Frosting
- 4 oz cream cheese room temperature
- 1/2 cup pumpkin purée
- 1/4 cup butter room temperature
- 1/2 cup SweetEs fusion sweet
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp mineral salt
- 1 tsp vanilla extract
Instructions
For Cake
- Preheat oven to 350
- Place first 4 ingredients in mixing bowl- with hand (or stand) mixer, mix until creamy. About 1 minute
- In separate bowl, add all other dry ingredients, whisk to combine, then add in 1/3 increments to bowl with wet ingredients- mixing after each addition til combined.
- Scoop evenly into paper lined muffin tin
- Bake for 25-30 minutes at 350. Oven temperatures vary, so check after 20 minutes by inserting toothpick to determine doneness.
For Frosting
- While cupcakes are baking, add frosting ingredients to mixing bowl, mix with hand mixer til creamy.
- Top fully cooled cupcakes with mixture.
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I tried these and they are yummy!!! They froze very well and the frosting is amazing! Thank you and also thank you for the introduction to the butter flavoured coconut oil! Wishing you a blessed Thanksgiving!