Yesterday I baked the first batch of the Pumpkin cupcakes that I will be giving out. These cupcakes are Paleo friendly made with Almond flour, raw honey, organic eggs and grass-fed butter, topped with sugar-free vanilla frosting. And the best part is that they came out delicious!
Again, here’s the recipe I used…
1½ cups almond flour
3/4 cup canned pumpkin (or cook and purée pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp grass-fed butter
1.Preheat oven to 350℉.
2.Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3.Mix all ingredients and pour evenly into tins.
4.Bake for 25 minutes on the middle rack.
Please come back and post a comment on how you liked them! 🙂