Pumpkin Spice Cupcakes

Serves: Makes 18 cupcakes

Ingredients for Cupcakes:

  • 2 cups all-purpose gluten free flour
  • 1½ cups coconut palm sugar
  • 2 scoops Garden of Life Super Seed
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • 4 eggs
  • ¾ cup Garden of Life Coconut Oil
  • ½ cup carrot juice
  • 1 teaspoon vanilla extract

Ingredients for Frosting:

  • ¾ cup cashew butter
  • ½ cup cacao
  • ½ cup Garden of Life coconut Oil
  • ½ cup maple butter or raw honey
  • 1 teaspoon vanilla extract
  • dash of sea salt

Directions:

To Make Cupcakes
  1. Preheat oven to 350 degrees.
  2. In one bowl, combine flour, salt, pumpkin pie spice, baking powder, baking soda and Super Seed. In another bowl, thoroughly combine the remaining ingredients.
  3. Slowly pour the dry ingredients into the wet ingredients using a hand-held mixer.
  4. Place cupcake liners into 18 cupcake pan spots and pour batter equally into each.
  5. Bake 20-25 minutes.
To Make Frosting
  1. Place all ingredients into a food processor or high-speed blender and blend until smooth.
  2. Refrigerate frosting for about 20 minutes to help it solidify, and then spread on cooled cupcakes.
  3. Because there is coconut oil in the frosting, if left out at room temperature too long, it will begin to melt.
  4. I suggest storing the frosted cupcakes in the refrigerator for up to one week.
  5. Remove them from refrigerator 15 minutes prior to serving so the frosting is perfect consistency.


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