Paleo Pumpkin Pie Cupcakes

Directions

Preheat oven to 350.

In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.

Spoon the mixture into lined muffin pans. I used the silicone liners for mine. They don;t stick like paper liners can. 

Bake for 20-25 minutes

Let these cool completely before removing from muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in fridge after baking. It should firm them up more. 

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!