Pumpkin Pie Cupcakes
Its hard to miss all the pumpkin mania that happens each fall! Why not try pumpkin in a healthy sweet treat in a gluten free, organic way?
1 1/2c homemade pumpkin puree
2 very ripe bananas
1/2c coconut sugar
1 1/2tsp cinnamon
1/4tsp ginger
1/4tsp nutmeg
1/4tsp sea salt
12oz full fat coconut milk
2tbsp maple syrup
1tsp vanilla beans
Preheat oven to 350. Place pumpkin puree, bananas, coconut sugar, cinnamon, ginger, nutmeg and sea salt in a food processor. Blend well. Distribute mixture in muffin tins, lined with cupcake liners. Bake for 25 minutes. After baking completely, let cool and then place in the fridge so they can continue to firm up. For the whipped topping, skim the solid fat from the coconut milk add to mixing bowl with maple syrup and vanilla. Using a hand held electric mixer, whip till desired consistency is achieved. Place a spoonful on each cupcake. Serve immediately.
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