PUMPKIN LAGER CUPCAKES

INGREDIENTS

  • 15 oz. pumpkin puree
  • ½ cup Miller 64
  • ¼ cup almond milk
  • ¼ cup coconut oil
  • 2 eggs
  • 1 cup sugar
  • 1 cup almond flour
  • ¾ cup coconut flour
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon vanilla extract

INSTRUCTIONS

  1. preheat oven to 350f.
  2. pour pumpkin puree, Miller 64, coconut oil, eggs, and sugar in a large bowl. mix well.
  3. add in flour, salt, and baking soda.
  4. add cinnamon, ginger, nutmeg, cloves, and vanilla, mixing until combined.
  5. place 2 tablespoons in cupcake liners, and bake for 20-30 minutes.
  6. add icing of your choice once cooled.
  7. enjoy!