I know you've most likely just come for my recipe, but read on, this is a MONUMENTAL moment for me! Must I repeat, MONUMENTAL.
Why you ask?
I just created an absolutely delicious, scrumptious, autumn filled dessert. And it's a cupcake! I am salivating while sitting at my computer.
Do you want to know the best part? It's gluten, grain. refined-sugar, nut, and soy free. Yep, you can thank me later.
To celebrate the fall-y goodness I decided to make a muffin of some kind, it had to have pumpkin, be made with coconut flour, and had to have some cinnamon, ginger and cloves thrown in there! I searched Pinterest (A link to my Pinterest page is at the bottom of the post) but couldn't find a recipe that suited me. It was then I had the grand idea to create the Pumpkin Spice Cupcake, and I am so glad I did.
Coconut flour can be difficult to bake with as it can be very dense. It's also a very "thirsty" flour so you have to compensate with a proper egg to flour ratio. The added pumpkin helps to make the cupcakes moist and tender, I used some fresh pumpkin that I had put in the freezer a couple weeks ago, thawed it out and tossed it into the blender. The cream cheese frosting adds the perfect touch to the pumpkin flavor and when you top it with a bit of coconut sugar, it's a suitably fancy dessert ;)
So go and make these delicious little cupcakes, savor the flavor,and then come back and tell me what you think!