Another Halloween treat, delicious new pumpkin cupcakes loaded with vitamins and minerals. Dairy free and refined sugar free.

24 MINI CUPCAKES | PREP TIME 10 MINUTES | COOKING TIME 20 MINUTES

Ingredients

  • 250g spelt flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp all spice
  • ½ tsp ground gloves
  • Pinch of hamalyan salt
  • 8 tbsp maple syrup
  • 1 cup coconut milk
  • 200g pumpkin puree
  • ½ cup coconut oil

Topping: pumpkin puree and pumpkin seeds.

In a bowl combine the flour, baking powder, spices and salt. In another bowl, combine the pumpkin puree, coconut milk, coconut oil and the maple syrup. Add the wet ingredients to the dry ingredients and combine well. Divide the batter between the mini cupcakes (you can also use normal size cupcakes) and bake for 20 minutes.