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• 1 cup canned pumpkin
• 1/2 cup unsweetened almond milk
• 2 large egg whites
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 tsp. pure vanilla extract
• 2 cups almond flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp.ground ginger
• 1/4 tsp. ground cloves
Preheat oven to 350 degrees F.
Line your cupcake tins with cupcake papers.
In a large mixing bowl, whisk together your pumpkin, almond milk, egg whites, coconut oil, honey and vanilla extract.
In a second mixing bowl, whisk together your almond flour, salt, baking soda, cinnamon, ginger and cloves.
Whisk the flour mixture into the liquid mixture and blend well.
If your batter is too thick, add a little extra almond milk.
Pour into tins, and place in the oven for 15-20 minutes.
Remove cupcakes from the oven, allow to cool and serve.