Serves 12
Cup Cakes:
- 1 cup canned pumpkin or pumpkin puree
- 1/2 cup coconut oil
- 6 eggs
- 1/2 cup coconut flour
- 2 tsp pure vanilla extract
- 3 tsp pumpkin pie spice
- 1/4 cup raw honey or maple syrup
- 1/4 cup chocolate nibs or carob chips
- 1/2 tsp aluminum free baking powder
Icing:
- 1 package cream cheese
- 1/2 cup honey
- 1/2 cup chocolate, carob or butterscotch chips
Baking Instructions: Preheat the oven to 400 degrees. Mix the wet ingredients in one bowl and dry ingredients in another bowl. Add the dry ingredients to the bowl with the wet ingredients. Spoon the batter into the paper cupcake cups or a well greased muffin sheet. Bake for 18-20 minutes.
In a separate bowl blend 1 package of cream cheese with the honey. You can add more honey than a 1/2 cup if you want a sweeter taste or you can add less. Once muffins have cooled spread the icing on the muffins and top with chocolate chips, carob chips and/or butterscotch chips. Enjoy!
