Easy and delicious pumpkin cupcakes with a healthy twist! Low in sugar yet packed with pumpkin spice, and topped with a vegan cream cheese frosting, these are the perfect fall treat!
Vegan Cream Cheese Frosting:
*Eggs: To make a ground flaxseed egg, combine 2 tbsp of ground flaxseed with about 1/3 cup filtered water. Let the combination sit for 5 minutes and then use in the recipe as you would a regular egg.
*Sugar: To make this Paleo, use 3 cups powdered coconut sugar, which you can make by processing the coconut sugar in a food processor or 1/3 cup maple syrup. To make this lower in sugar, swap in 2 cup coconut flour for 2 cups powdered sugar, and keep 1 cup powdered sugar or 1 cup coconut sugar.