Ingredients
For the cupcakes:
· 1 can organic pumpkin or 1½ cups organic pumpkin puree
· 2 very ripe organic bananas
· ½ cup coconut sugar
· 1½ tsp cinnamon
· ¼ tsp ginger
· ¼ tsp nutmeg
· ¼ tsp pink himalayan sea salt
· For the whip topping:
· 1 can full fat organic coconut milk
· 2 T maple syrup
· 1 tsp vanilla beans
Directions
Begin by preheating the oven to 350 degrees Fahrenheit. While the oven is preparing, blend all the cupcake ingredients until the mixture comes out smooth. This batch should be enough for about 12 regular sized cupcakes.
Spread this mixture into lined muffin tins and bake them for about 20 to 25 minutes. Once baked, let them cool.
They may come out soft, so let them firm up in the fridge before topping them.
To prepare the topping, open up a refrigerated can of coconut milk and skim off the white fatty part into your mixing bowl. Add the vanilla and maple syrup and then whip the mixture into a cream. Scoop these onto your cooled cupcakes and they’re ready to serve!
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