Ok. So I am having fun (& sometimes some frustration) playing with PALEO recipes. Sometimes they are just big fat fails…such as the “apple crisp” I recently tried. Barf.
So, being a muffin/cupcake girl who happens to LOVE pumpkin season, I HAD to try a recipe I ran across for some PALEO pumpkin cupcakes. I tried it, loved the flavor but this was a FAR cry from a cupcake. So I doctored it up and here’s what I came up with. If you want to make it PALEO just change your flour to something like coconut or almond flour (I just happened to be out).
1.5 cups pumpkin purée
2 ripe bananas
1/2 cup coconut sugar
1 cup brown rice flour
1.5 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1 can full fat coconut milk
2 Tbsp maple syrup
Before you do anything, put your can of coconut milk in the fridge. Should stay there overnight.
Preheat oven to 350F
Place wet ingredients in food processor and blend. Once smooth, add dry ingredients and blend until well mixed.
Spoon batter into lines muffin tins (silicone might be the best option so it doesn’t stick as much).
Bake 20-25 minutes
Cool completely before adding topping.
Open refrigerated can of coconut milk. Scoop the fatty thick part out (will be a good 1/3 of the can or so) & place in mixing bowl with maple syrup. Whip the mixture into a cream and serve a dallop on top of each cupcake.
Store any leftovers on the fridge.
Enjoy this yummy pumpkin-y treat!!!