#1,391: Paleo Pumpkin Pie Cupcakes

This tastes very little like a pumpkin pie, but it sure does make for a good breakfast!  I personally think these were a little too mushy for my liking, so next time I might try to bake them a little longer, although I don't know if that will make much of a difference.  I love that there are so few ingredients in this recipe, and it can easily be thrown together.  This is excellent with some freshly whipped cream added on top, but it is not necessary.  Delicious, but not necessary.  :)  I did not make the frosting recipe listed below.  Instead I used some leftover heavy whipping cream and just threw it in my magic bullet blender until it was fluffy and creamy.  

For the cupcakes:

1 can pumpkin or 1 1/2 cups pumpkin puree

2 very ripe bananas

1/2 cup coconut sugar

1 1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp sea salt

Preheat oven to 350.

In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.  Spoon the mixture into lined muffin pans. Bake for 20-25 minutes.

Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.

For the whip topping:

1 can full fat coconut milk

2 T maple syrup

1 tsp vanilla beans

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin.