Following a paleo diet is the latest trend, but it’s not easy to follow the strict guidelines. Thankfully, this recipe for pumpkin pie cupcakes tastes so good, even non-paleo eaters will be scarfing them down! Start with 1 can of pumpkin puree, 2 ripe bananas, 1/2 cup of coconut sugar, 1 1/2 tsp of cinnamon, 1/4 tsp of ginger, 1/4 tsp of nutmeg, and 1/4 tsp of nutmeg. Put them all in a food processor.
Blend until smooth, and scrape the sides if necessary. Line a muffin tin, and then spoon the mixture into cups. Bake at 350 degrees for 20-25 minutes. After they’re done place them in the fridge for a while to help them firm up a bit.
For a paleo whipped topping to go on top, empty a can of full-fat coconut milk into a mixing bowl with 2 tbsp of maple syrup and 1 tsp of vanilla beans. Whip the mixture into a cream, and then scoop it onto the tops of your cooled cupcakes.
