Submitted by: Isabel De Los Rios
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Gluten-free pumpkin cupcakes - perfect for the fall!
Cupcakes: Preheat oven to 350ºF. Line 12 cups of a muffin tin with cupcake liners (or grease with coconut oil). In a medium sized bowl, combine pumpkin, almond butter, 1/2 cup of honey, eggs, baking powder, baking soda, vanilla, 1 teaspoon cinnamon, nutmeg, and cloves. Mix thoroughly to combine. Pour into muffin cups. Bake until completely cooked through, about 30 minutes, until a toothpick or knife inserted in the middle of one comes out clean.
Icing: In a mixing bowl, combine coconut butter, coconut oil, 1/4 cup of honey, and 1 teaspoon cinnamon. Beat until fluffy (use a mixing blade attachment or a whisk).
Let the cupcakes cool. Don't put the frosting on the cupcakes until they are completely cooled, otherwise it will turn into a messy goop. Use a small offset spatula or a spoon and drizzle the frosting over the top.
One muffin = 1 carb and 1 protein