Pumpkin Spice Cupcakes with Coconut Cream & Date Caramel - The Acne Nutritionist Maria Marlowe

Ingredients

• 1/2 cup + 2 Tbsp tigernut flour or almond flour
• 1/2 cup + 2 Tbsp coconut flour
• 1 Tbsp baking powder (gluten free)
• 2 Tbsp coconut sugar (or sweetener of choice)
• 1 Tbsp + 1 Tsp pumpkin spice
• 1/4 Tsp. unrefined salt (real, pink, or Celtic salt)
• 4 eggs, organic, pasture-raised (organic, free-range )
• 2/3 cup applesauce
• 3/4 cup pumpkin puree
• 2 Tbsp coconut oil (unrefined) (liquified)
• 1 Tsp vanilla extract
• 1 cup + 1 Tbsp coconut cream (Use thai kitchen canned coconut milk)
• 1-2 Tbsp pure maple syrup (or Coconut Cream/ sweetner of choice)
• 1/2 Tsp vanilla extract
• 1 Tsp arrowroot starch
• 1/2 cup coconut cream
• 1/2 cup date paste
• pinch unrefined salt (real, pink, or Celtic salt)
• pumpkin spice