Description
This gluten-free, grain-free, dairy-free, and nut-free pumpkin spice cupcake is perfect for fall and uses a surprising secret ingredient that makes it moist and extra nutrient dense!
Ingredients
Scale
- 4 eggs
- 1/3 cup coconut sugar
- 2 tablespoons palm shortening
- 1/2 cup canned pumpkin puree
- 2/3 cup sweet potato flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- For frosting…
- 1 cup palm shortening
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 F and prepare a standard size cupcake/muffin pan with 8 cupcake liners or grease very well.
- By hand or with an electric mixer, cream together the eggs, coconut sugar, and shortening.
- Add the pumpkin puree and combine well.
- Add sweet potato flour, baking soda, pumpkin pie spice, and salt. Combine well.
- Divide batter evenly into eight cupcakes.
- Bake at 350 for 25 minutes, allow to cool completely.
- Prepare frosting while cupcakes are cooling. Whip together palm shortening, honey, vanilla, and lemon juice. Spread, drop or pipe a generous amount on each cupcake and serve!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert