Paleo Pumpkin Pie Cupcakes

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bananas, very ripe
  • 1/4 tsp Ginger
  • 1 can Pumpkin

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla beans

Found on mywholefoodlife.com

Description

Ingredients

• 1 can pumpkin or 1 1/2 cups pumpkin puree
• 2 very ripe bananas
• 1/2 cup coconut sugar
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 1 can full fat coconut milk
• 2 T maple syrup
• 1 tsp vanilla beans

Directions

• Preheat oven to 350.
• In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
• Spoon the mixture into lined muffin pans . I used silicone liners for mine. They dont stick like paper liners can.
• Bake for 20-25 minutes.
• Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
• To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!