Pumpkin Cupcakes with Cashew Pumpkin Cream

Fully Fall, Double Pumpkin and Chocolate Cupcakes 

     I will not be surprised if I turn slightly orange before the end of fall. Since the 30 day challenge, my consumption of pumpkin, butternut squash, sweet potatoes, and carrots has sky rocketed. Pumpkin has become so common on blogs that it's almost losing popularity. Its the "everyone eats pumpkin in the fall so I'll do something different" effect. Not for me. I will fully embrace pumpkin until it goes out of season. And...orange is better than the pale winter palor anyway.

        This is the first time I have ever made cupcakes and it may become something I do more often. These are not your typically light floury, sugary cupcakes, they are actually pretty rich and filling (although not as much as almond flour types). These have a nice pumpkin flavor are not overly sweet. If you have a serious sweet tooth you may want to consider adding more honey. 

Ingredients

• 1/2 cup butter or coconut oil melted
• 6 eggs
• 1 teaspoon vanilla
• 1/4 C quality honey
• 3/4 C pumpkin puree
• 1 t cinnamon
• 1/4 t cloves
• 1/4 t allspice
• 1/4 t nutmeg
• 1/4 t ginger
• 1/4 t salt
• 1/2 t baking soda
• 1/2 cup coconut flour
• handful of dark chocolate chips (Optional)
• Note- I cut up some chunks from 72 % chocolate and sprinkled it onto some of the muffins, so that I could have both chocolate and plain.

Directions

1. Preheat oven to 375 degrees.

2. Crack the eggs into the bowl or food processor. Beat with your mixer or a food processor. Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined. Slowly add in the coconut flour and the butter.

3. Divide batter evenly between muffin cups. 

4. Bake 15-19 minutes until fork comes out clean

5. Remove and let cool

6. Scoop Cashew Cream into a bag and cut a hole in the corner. Squeeze on frosting to desired thickness.

Pumpkin Cashew Cream Frosting

Ingredients

• 1/2 cup raw/unsalted cashews, soaked 8hrs or overnight
• 3/4 cup pumpkin puree (I used sugar pumpkin puree)
• 6 large dates, soaked in water
• 1/4 C milk or almond milk
• 3/4 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp ground ginger
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/8 tsp salt

Directions

1. Drain the cashews and add them to your food processor with the drained dates, 1/4 cup milk, vanilla extract, all of the spices, and salt.
2. Add pumpkin puree
3. Blend until completely smooth.
4. Add more soaked dates if you would like it sweeter.

Yum- Enjoy for dessert, or breakfast or snack. These have a very high protein content!