Pumpkin Spice Collagen Cupcakes
Ingredients

Cupcakes

  • [q:1/4] cup coconut flour & almond flour (half and half)
  • [q:1/2] cup pumpkin puree
  • [q:3/4] cup maple syrup or coconut nectar
  • 6 organic eggs
  • 2 scoops of Neocell Super Collagen
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • [q:1/4] tsp ground cloves
  • [q:3/4] tsp baking soda
  • 1 tsp lemon juice
  • [q:1/2] cup of full fat coconut milk
  • [q:1/2] cup of all purpose flour

Frosting

  • 1 cup room temperature Earth Balance brand vegan butter
  • 3 Tbsp of maple syrup
  • 1 tsp of pumpkin spice
  • 1 tsp of pumpkin puree
  • 2 tsp almond milk
  • [q:3/4] tsp pure vanilla extract
Directions
  1. Preheat the oven to 350° F and line up with mini cupcake liners. 
  2. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.
  3. Bake for up to 25 minutes until nothing sticks to a toothpick.
  4. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.
Nutrition Info
Made with maple syrup: 315 Calories, 4 g Protein, 80 mg Cholesterol, 23 g Carbohydrates, 16 g Total sugars (15 g Added sugars), 1 g Fiber, 23 g Total fat (20 g sat), 118 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:1] Vitamin A, Phosphorus