Pumpkin Cupcakes

Transport yourself into the heart of fall with these healthier gluten-free pumpkin cupcakes! Whether you're hosting a cozy gathering with loved ones or simply craving a sweet treat, these pumpkin cupcakes are the ideal choice.

Makes 18 cupcakes

Ingredients

For cupcakes:

• 1 can pumpkin (15 oz)

• 1 cup unsweetened almond milk

• 1/2 cup maple syrup

• 1/2 cup monk fruit granulated (can substitute maple syrup or coconut sugar)

• 1/2 cup grass-fed butter

• 1 tbsp vanilla extract

• Juice from 1/2 lemon

• 4 tsp pumpkin pie spice

• 2 tsp ceylon cinnamon

• 1 tsp salt

• 3 cups oat flour (oats ground in food processor or blender)

• 2 tsp baking powder

• 2 tsp baking soda

For Icing:

• 8 oz cream cheese (room temperature)

• 1 stick grass-fed butter (room temperature)

• 2 tsp vanilla extract

• 1 tbsp ceylon cinnnamon

• 1 tsp ground ginger

• 1/2 tsp nutmeg

• 1/2 tsp cloves

• 3 cups powdered sugar

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Directions:

1. Begin by blending the canned pumpkin, almond milk, maple syrup, and granulated monk fruit in a bowl.

2. Melt the grass-fed butter and add to the bowl, mixing thoroughly.

3. Add the vanilla extract and juice from a lemon, and stir together.

4. Add pumpkin pie spice, cinnamon, oat flour, baking powder, and baking soda and mix again.

5. Fill a muffin tin with liners and fill about halfway to three-quarters full with batter.

6. Bake at 350° for about 20 min or until cupcakes rise and are lightly golden on the top.

7. Whisk/blend ingredients for the icing in a mixing bowl. Once the icing is made, spread on top of completely cooled cupcakes.

8. Enjoy!