INGREDIENTS
15 oz Pumpkin Puree
3/4 cup Coconut Sugar
2 Eggs (or 1 banana or equivalent of sweet potato)
1 tsp Vanilla
3/4 cup Coconut Cream with 2 TBSP of maple syrup
2/3 cup Cassava flour
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda

Whipped Cream

•  1½ cup whipping cream
•  1 vanilla bean
•  2 tbsp maple syrup

1. Preheat oven to 350 F.
2. Lightly grease cupcake pan or add cupcake liners to pan.
3. Whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
4. Mix together pumpkin, scoconut sugar, eggs, vanilla extract, maple syrup, and coconut cream in large bowl.
5. Add dry mixture to the wet mixture and stir until incorporated.
6. Fill each cup with 1/3 cup of the mixture.
7. Bake for 20 minutes.
8. Cool in the pan for 15 minutes.
10. Top with whipped cream and dust tops with a pumpkin pie spice.