• 1⅓ cups wholemeal or spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon himalayan salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 1 1/2 cup pureed pumpkin
  • ½ cup coconut sugar
  • 1 tablespoon of honey
  • ½ cup butter or coconut oil
  • 2 eggs

 

Cinnamon Buttercream Frosting:
1/2 cup of softened Butter (salted or unsalted, choose what you prefer, I use salted)
4 cups coconut Sugar
1 tsp. Vanilla Extract
3/4 tsp. Cinnamon (or more if you prefer)
3 to 5 tbsp. Coconut Milk (or whatever milk you prefer)

DIRECTIONS:

  1. Preheat oven to 180 degrees C. Line a 12-cup muffin pan with paper liners; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  3. In a large bowl, whisk together the pumpkin, coconut sugar and the butter/coconut oil until completely combined, making sure to break up any chunks of coconut sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  4. Divide the batter between the baking cups, filling each about two-thirds full.
  5. Bake until a skewer inserted into the centre comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.