1/2 cup coconut flour, sifted
6 omega 3 eggs
1/4 cup coconut oil
4 dates, 1 tsp water 1 tsp vanilla (date mixture)
1/2 cup pure pumpkin puree
1/2 tsp sea salt or kosher salt
1/4 tsp baking soda
1 tablespoon vanilla extract
1 tablespoon pumpkin spice blend
Preheat oven to 350.
In a large mixing bowl, combine dry ingredients.
Add dates to microwave safe glass bowl. Add water and vanilla. Microwave for 30 seconds-1 minute. Mash mixture with fork until the dates are a evenly mashed.
In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
Lightly grease mini cake or loaf pans with coconut oil.
Pour batter into mini cake pans, or mini loaf pans.
Bake for 25-30 minutes, check with a toothpick.
1 cup palm shortening
1 tablespoon raw honey
1 1/2 tablespoon vanilla extract
2 tsp cinnamon
Blend all ingredients with a hand mixer until fluffy.
Use immediately, or refrigerate for up to a week.
My hubby wanted the frosting a little more sweet tasting, so I added 4 drops of Stevia and a little more vanilla.
I sprinkled the iced cupcakes with Pumpkin Spice.