How to Make Pumpkin Cupcakes
Mix the batter: Sift together the ground cinnamon, coconut flour, nutmeg, ground ginger, and baking soda. Use a mixer to beat the eggs and maple syrup together until pale and fluffy. Add the pumpkin, almond milk, and apple cider vinegar to the egg mixture and beat to combine. Add the dry and wet ingredients together until a batter forms. Let it rest for 5-10 minutes.
Bake: Spoon the batter into the paper cupcake liners. Bake the pumpkin cupcakes for 20 to 25 minutes or until golden and a toothpick test comes out clean.
Make the frosting: Scoop the solid coconut cream off of the top of the chilled full-fat coconut milk. Blend the coconut cream, cashew nuts, coconut flour, and maple syrup until smooth. Pipe the frosting over the cupcakes and refrigerate until ready to serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Baked pumpkin cupcakes (unfrosted) can be kept in the refrigerator for up to four days if stored in an airtight container. The frosting (stored separately) will last for the same amount of time. Frosted cupcakes kept in an airtight container will last three days in the refrigerator.
To Freeze: Pumpkin cupcakes are best frozen without frosting, but you can freeze them with frosting if required. You will need to store the cupcakes and the frosting in freezer-safe bags or containers to keep them fresh for up to two months. Frosted cupcakes are difficult to store since the frosting may get squished, so take care not to crush them or stack them by accident if you’d like to freeze them this way.
P.S. – If this cupcake recipe isn’t enough to satisfy your sweet tooth, we’ve got a lot more where this came from. Here’s some of my personal favorite paleo cupcake recipes:
This story originally appeared on Paleogrubs
