Monday, November 14, 2011

Pumpkin Spice Cupcakes

Pumpkin Cupcakes just in time for Thanksgiving!!! These bad boys were so delicious!

The Ingredients:
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

The Directions:
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.

Cinnamon Frosting
The Ingredients:
1 cup palm shortening
1 tablespoon raw honey
1 1/2 tablespoon vanilla extract
2 tsp cinnamon

The Directions:
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. 


  1. These just may find their way onto our Thanksgiving dessert table. Sounds absolutely delicious. =D

  2. These look so good! They would make a great treat for those days when you crave something sweet. I will definitely be trying these soon!

  3. 3 Researches SHOW How Coconut Oil Kills Fat.

    This means that you literally kill fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world upside down!


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