Satisfy your Thanksgiving sweet tooth with these healthy pumpkin pie cupcakes!
- 1 can pumpkin
- 2 ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Preheat oven to 350°F. Spoon cupcake batter into muffin pans. Bake for 20-25 minutes and place in fridge to let them harden.
For the topping, whip:
- 1 can full-fat coconut milk, refrigerate the night before
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Let sit in fridge over night. Top off each cupcake and enjoy!
Get the perfect appetizer with this Pumpkin Hummus.