Coconut, Pumpkin Pie Cupcakes
Servings: 12
Preparation Time: 35 minutes
Cupcakes:
- 1 3/4 cup all-purpose gluten-free flour*
- 2 teaspoons baking powder
- 1 1/8 teaspoon pumpkin pie spice
- a pinch of salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup unsweetened coconut milk**
- 1/3 cup Virgin Coconut Oil
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons pure pumpkin puree (Not pumpkin pie filling!)
Pumpkin Spiced Icing:
- 2 tablespoons butter or Virgin Coconut Oil
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 cups powdered sugar
Directions:
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
In a large bowl, combine flour, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk eggs, sugar, coconut milk, coconut oil, and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.
Spoon batter into prepared muffin cups. Bake in preheated oven 20 to 25 minutes.
Cool for 10–15 minutes before removing from muffin tins.
For the icing:
Combine all of the ingredients in a medium-sized bowl. Use a hand mixer to blend until smooth. Transfer to piping bag for icing or simply spread over cupcakes.
Notes:
*Gluten-Free Flour Mix:
Makes 3 cups
- 2 cups brown rice flour
- 2/3 cup tapioca starch/flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
Mix all ingredients together and use as directed.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Emily from Ottawa.
