Coming at you today with some pretty amazing cupcakes. We're going to consider this a pretty special recipe because as we all know, I don't share many recipes for baked goods on here. Sure, I share plenty of goods with you guys but not a lot of them require baking. Wondering why? Well I'll tell ya! I'm not really a big fan of the whole gluten free baking thing. I'm actually not a fan of the whole gluten free life in general. I actually considered and tried to bring gluten back into my diet a few weeks ago. It didn't go well and I quickly decided that being gluten free is best, so here we are!
Everything I've been eating lately has been pumpkin themed. Pumpkin curry and pumpkin cheesecake at Eden the other night, pumpkin oatmeal, pumpkin smoothies, and of course these delicious pumpkin cupcakes. Pumpkin time only comes once a year and you have to get as much of it as possible while you can! I find myself overdosing on seasonal goodies all the time. I did it with watermelon this past summer and now pumpkin which will soon turn into peppermint. Ah, the beauty of seasonal goodies.
Pumpkin Spice Cupcakes
makes 6 cupcakes
Cupcakes:
1 and 1/4 cup all purpose gluten free flour
1/4 cup melted coconut oil
1/4 cup pumpkin puree
1/3 cup almond milk
5 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 teaspoon baking soda
Preheat oven to 350 degrees. Mix together all ingredients. Pour into cupcake pans. Bake for 15-20 minutes. Remove from oven and set aside to cool.
Cashew Icing:
1 cup cashews, soaked
2 tablespoons coconut water
1 tablespoon hemp seeds
1 tablespoon coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla
Blend together all ingredients until smooth.
Spread icing on cupcakes. Sprinkle with cinnamon and nutmeg. Serve, enjoy!