I don’t know about you, but I just love Autumn!
The crunch of freshly fallen leaves, LONG BATHS, lighting your favourite candles, HALLOWEEN, Bonfires, that extra cup of coffee, COSY SCARVES, smashing conkers, CARVING PUMPKINS, wearing bobble hats, sipping your daily PSL, pumpkin spice everything, WARM APPLE CRUMBLE, cinnamon, random walks, SITTING BY THE FIRE, switching the heating on for the first time that year, THE WALKING DEAD, butternut squash, toffee apples (shhh!), CHUNKY KNITS, Oh and not forgetting it’s nearly Christmas … I could go on.
And if I’ve not got you in the mood for Autumn already, then maybe these pumpkin spiced cupcakes will do it.
They’re gluten free, dairy free and refined sugar free and are delicious on their own or topped with pumpkin ‘icing’ or even my simple coconut ‘icing’ with a big sprinkle of cinnamon. I like to enjoy mine as an mid morning snack with a large frothy coffee.
- 1 cup Rye Flour
- 1/2 cup Coconut Sugar
- 1/2 cup Coconut Oil (softened)
- 2 eggs
- 1 tsp Baking Soda
- 1-2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Essence
- 2 tbsp Maple Syrup
- 1-2 Tbsp Milk (Almond, soya, dairy)
- 1/2 cup Coconut Cream (from the top of a can)
- 1/2 cup mashed Pumpkin (I used tinned)
- 2 tbsp Maple Syrup
- Preheat oven to 180°c
- Cream together the Coconut Sugar, Coconut Oil, Vanilla Essence and Maple Syrup
- Beat in the 2 eggs
- Sieve the Rye Flour, Baking Powder & Pumpkin Spice into the bowl and fold in the mixture
- Add Milk a bit at a time until a runny consistency
- Line muffin tray with cupcake cases
- Add 1-2 heaped tsp mixture into each case (depending on the size)
- Heat in the oven for 15-18mins
- Remove from the oven and leave to cool
- Beat the coconut cream, pumpkin and maple syrup
- Use mixture to top cupcakes
- Sprinkle with cinnamon or pumpkin spice mix
- If you don’t have any Pumpkin Spice mix then you can make some at home using my recipe here
2. If you’re a lover of pumpkin spice but aren’t too keen on the pumpkin itself you can make a simple diary free icing using
- Coconut cream (from the top of the tin)
- 1 tbsp maple syrup
- Desiccated coconut
(Or even just top with full sugar icing with added pumpkin spice for a special treat!)
As always, let me know if you make this recipe and what you think. And I’d also love to hear your favourite things about this time of the year.