Pumpkin Cupcakes

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

Instructions
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.


Decorated cupcakes….

And in their boxes ready to give…

Please come back and post a comment on how you liked them! 🙂

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