Pumpkin Seed Cupcakes with Vanilla Frosting
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Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A semi-sweet cupcake recipe that takes just 30 minutes to whip together and has less sugar than your average pumpkin spiced treat!
Ingredients
  • 3 pasture-raised, organic eggs
  • 1 cup of unsweetened almond milk
  • 3 tbsp of coconut oil (or ¼ cup pumpkin puree)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 box of Simple Mills Pumpkin Muffin Mix
  • 1 container of Simple Mills Vanilla Frosting
  • ⅓ cup raw pumpkin seeds
  • Cinnamon or pumpkin pie spice, additional and optional
Instructions
  1. Preheat oven to 350ยบ and grease a muffin tin with coconut oil spray.
  2. Combine eggs, almond milk, coconut oil (or pumpkin puree - super delicious option and oil-free), cinnamon and vanilla extract in a bowl. Whisk until well combined.
  3. Add in Pumpkin Muffin Mix and mix all together!
  4. Pour the mixture into each of the 12 muffin tins and pop into the oven for 25-30 minutes.
  5. While cupcakes are baking, make sure to take the frosting out of your fridge to thaw to room temperature if it isn't already.
  6. Take muffins out and let cool for 15 minutes.
  7. Put a thin layer of frosting on each cupcake followed by pumpkin seeds and a sprinkle of cinnamon.
  8. Serve and enjoy!
Recipe by Chickpea in the City at https://chickpeascity.com/pumpkin-seed-cupcakes-with-vanilla-frosting/