Pumpkin Cupcakes with Vanilla Buttercream

I developed this recipe in honor of our "pumpkin baby" for her first birthday celebration since she was born on Halloween day.   Void of refined grains, sugars, and denatured fats, this recipe is not only nourishing for the body, but a delicious treat.

 

Pumpkin Cake

2 cups almond flour

1 cup organic pumpkin puree

½ cup honey, maple syrup or monkfruit sweetener*

2 eggs, preferably pasture raised

1/2 cup full fat coconut milk

3 teaspoons pumpkin pie spice or cinnamon

2 teaspoons vanilla extract

1 teaspoon baking soda

Preheat oven to 375 degrees.  Put all ingredients in a high-speed blender and blend until smooth.  Pour batter into a dozen lined muffin tins or 2 greased 8-inch spring form pans.  Bake for 23-25 minutes, until toothpick inserted comes out clean. 

*If following a ketogenic diet, use monkfruit sweetener in place of honey. 

 

Vanilla Buttercream Frosting

1 cup grassfed butter or palm shortening at room temperature

1/4 cup coconut milk 

½ cup coconut sugar or monkfruit sweetener

2 teaspoons vanilla extract

1 teaspoon lemon juice

pinch unrefined salt

In a stand mixer with paddle attachment or using a hand mixer, beat butter until softened.  Add sweetener, vanilla, and salt.  Incorporate milk until desired consistency is reached.  Immediately frost cake or cupcakes and store in the refrigerator. 

 

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