Preheat oven to 350F.
Grease 12 cup muffin tin.
Whisk together:
- 1-1/2 cups pumpkin puree
- ½ cup melted coconut oil
- 2 large eggs
- 1/4 cup maple syrup
Stir into the pumpkin mixture:
- 1 cup sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Stir in, mixing well after each cup:
- 2-1/4 cups flour
Scoop into muffin tin.
Whisk together:
- 1 part cinnamon
- 1 part sugar
Sprinkle cinnamon sugar mixture on top of each cupcake.
Bake for 20-25 minutes or until toothpick inserted comes out clean.
While they’re baking, whip up some drippy icing…
Beat (or whisk) until smooth(ish):
- 2 tablespoons coconut oil
Add and beat (or whisk) until smooth:
- 1/2 teaspoon vanilla
- 4 tablespoons almond milk (or coconut milk or probably any milk)
- 1 cup* powdered sugar (add in 1/4 cup portions)
Allow the cupcakes to cool enough to remove from pan. Place on serving dish.
Drizzle icing over top of cupcakes and allow to run down the sides.
*A little more powdered sugar might be necessary to get a thick and creamy consistency (think “cinnamon roll icing”)
Adapted from:
The Broccoli Bunch 