It's one of my favorite times of the year!!!! it's PUMPKIN SEASON!!! Here is my yummy gluten free pumpkin spice cupcakes! ENJOY

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
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 gluten free 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.