Grain-Free Gluten-Free Pumpkin Pie Cupcakes
This healthified alternative to pumpkin pie is quite versatile. Add it to your oatmeal, granola, or enjoy it on its own.
Ingredients
For the cupcakes
- 1 can of pumpkin 1 1/2 cups
- 2 ripe bananas
- 1/2 cup Canadian maple syrup
- 1 tsp vanilla
- 2 tsp cinnamon
- dash of ginger
- dash of nutmeg
- dash of fresh ground Himalayan sea salt
- dash of pumpkin pie spice optional
For the topping
- 8 oz cream cheese
- 2 tbsp Canadian maple syrup
- dash of vanilla
Instructions
For the cupcakes
- Preheat oven to 350 degrees.
- Line 12-cup muffin pan with muffin cups.
- Blend all ingredients together with a hand-mixer.
- Spoon mixture one tablespoon at a time into muffin cups until all filled and even.
- Bake for 20-25 minutes.
- Cool on a wire rack until room temperature.
- Move muffin cups from muffin pan to plate.
- Place into the refrigerator and refrigerate for a few hours until chilled through.
For the topping
- Cream together the cream cheese, vanilla, and syrup.
- Refrigerate until ready to serve.
- Place one teaspoon of topping on top of each cupcake, spread to cover evenly.