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Pumpkin Cupcakes with 5 Minute Frosting
Muffins:
5 cups quinoa flour
1.5 Tbsp baking powder
1.5 tsp sea salt
1/2 cup cinnamon
20 dates – remove pits OR 1 1/4 cup chopped dates
2 cups applesauce
3 cups canned pumpkin
1 cup water
Directions: sift together flour, baking powder, sea salt, and cinnamon. Blend remaining ingredients until smooth. Pour wet ingredients into dry ingredients and fold them together until smooth. Pour into slightly greased muffin pans. Bake at 350 degrees for 20 minutes. Makes about 20 muffins.
5 Minute Frosting
2 cups Cocoa Mojo
2 cups coconut milk powder
1/2 tsp sea salt
About 2/3 cup of your favorite nut or seed milk.
Directions: blend at high speed until creamy. Let it sit at room temperature on a counter for 30 minutes so it gets a bit firmer. Spread on muffins and enjoy! This is a wonderful alternative to the sugary calorie-laden cupcakes from a box!
Credit: Green Smoothie Girl – blog.greensmoothiegirl.com