Pumpkin Cupcakes with Cinnamon Icing

A fellow nutrition coach sent me this wonderful recipe. But, will you please do me a favor?

I’m hosting Thanksgiving at my house this year and I’m experimenting with new recipes to both add to my Healthy Holiday Cookbook (for my Healthy Holiday Cooking class this coming Monday the 14th) and to surprise my dinner guests!

Will you try this recipe and let me know what you think?

Oh, and here are some great things about these cupcakes:

•They’re gluten-free! No flour whatsoever.
•They’re full of healthy fats! These good fats actually trigger your body’s ability to burn fat calories. Our body needs GOOD fats like nuts, seeds, olive oil to absorb fat soluble vitamins. Also, good fats help lower LDL cholesterol.

Makes 12 cupcakes.

Ingredients

1 cup pumpkin puree
1 cup almond butter
1/2 cup raw honey
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 cup coconut butter
1/4 cup coconut oil
1/4 cup raw honey
1 tsp cinnamon

Directions

Cupcakes:
Preheat your oven to 350ºF.
In a medium sized bowl, combine all the cupcake ingredients (first 10 ingredients) and mix thoroughly to combine. Pour into a muffin tin (should make about 12 muffins). Bake until completely cooked through, about 30 minutes. You can check that by inserting a toothpick or knife into the middle of a muffin.

Icing:
In a mixing bowl, combine the last 4 ingredients, Beat the ingredients until they’re fluffy (use a mixing blade attachment or a whisk).
Let the cupcakes cool. Don’t put the frosting on the cupcakes until they are completely cooled, otherwise it will turn into a messy goop.
Use a small offset spatula or a spoon and drizzle the frosting over the top.