I recently did a catering event for Organic Spa Magazine sharing Neocell Collagen Infused Recipes & Dessert. And since it was fall themed, I thought I would share my mini paleo collagen pumpkin spice cupcakes. These were truly a hit! Many came back from thirds, and a lady asked to bring a box home hehe. Recipe is below, warning make enough!
INGREDIENTS:
- 3/4 cup coconut flour & almond flour ( I always say half half does the trick)
- 1/2 cup pumpkin puree
- 3/4 cup maple syrup or coconut nectar
- 6 organic eggs
- 2 scoops of Neocell Super Collagen
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1 teaspoon lemon juice
- 1/2 cup of full fat coconut milk
- 1/2 cup of all purpose flour
FROSTING
- 1 cup room temperature Earth Balance brand vegan butter
- 3 Tablespoon of maple syrup
- 1 Teaspoon of pumpkin spice
- 1 Taplespoon of pumpkin puree
- 2 teaspoons almond milk
- 3/4 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat the oven to 350F and line up with mini cupcake liners. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps. Bake for up to 25 min until nothing sticks to a toothpick. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.
