Pumpkin Spice Cupcakes (Vegan + Paleo)

feastingonfruit.com

Katherine Irvine Santangelo

1 cup pitted medjool dates ((about 12))

½ cup non-dairy milk ((or water))

½ cup pumpkin puree

2 tsps pumpkin pie spice

1 tbsp baking powder

Pinch of salt

1 ¼ cups almond flour ((*see notes for oat flour option))

2 tbsp tapioca starch ((can sub cornstarch or arrowroot))

¼ cup nut/seed butter ((I used cashew))

subheading: COCONUT BUTTER FROSTING (SEE ABOVE FOR OTHER FROSTING OPTIONS):

¼ cup coconut butter

1 tbsp maple syrup ((optional))

1 tsp vanilla extract

3 to 4 tbsp non-dairy milk

Directions at feastingonfruit.com

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