Flourless Pumpkin Cupcakes with Vanilla Frosting

Name: Flourless Pumpkin Cupcakes with Vanilla Frosting
Total time: 25 min
Ingredients: 2 cups almond meal (Trader Joes has great value!); 1/2 cup organic coconut palm sugar; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1 pinch Real Salt; 1/3 cup pumpkin butter ((We recommend Trader Joes pumpkin butter!)); 1 tsp gluten-free vanilla extract; 2 large eggs; 1/2 cup almond milk (or other non-dairy milk); 1 15 ounce can full fat coconut milk; 1/3 cup organic powdered cane sugar OR 5 - 10 drops liquid Stevia for sweetening

www.jenniferfugo.com

Moist Flourless Pumpkin Cupcakes (Gluten Free, Paleo) with vanilla coconut creme frosting. Perfectly spiced, nutrient-dense dessert everyone will love.

View full recipe on www.jenniferfugo.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jenniferfugo.com.

Share this recipe:

Cooking tools:

Hand mixer
Muffin tin
Oven
Refrigerator
Mixing bowl
Cupcake liner
Can opener
Spoon

Ingredients

2 cups almond meal (Trader Joes has great value!)
1/2 cup organic coconut palm sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 pinch Real Salt
1/3 cup pumpkin butter ((We recommend Trader Joes pumpkin butter!))
1 tsp gluten-free vanilla extract
2 large eggs
1/2 cup almond milk (or other non-dairy milk)
1 15 ounce can full fat coconut milk
1/3 cup organic powdered cane sugar OR 5 - 10 drops liquid Stevia for sweetening