Cupcake Method

1.Preheat oven to 350.

2.Combine milk and apple cider vinegar to create a “buttermilk”. Let sit for

5-10min.

3.Whisk together the dry ingredients: oat flour, arrowroot, pumpkin spice,

cinnamon, baking powder, baking soda, and salt.

4.In a separate bowl combine the pumpkin, coconut sugar, Kokada, and

vanilla.

5.Add half of the dry mixture with half the buttermilk to the wet ingredients.

Mix until just combined. Add the rest and mix until just combined.

6.Grease cupcake tins.

7.Fill the tins until about 3/4 full.

8.Bake for 23 minutes. While baking, make the icing.

9.Remove from the oven and let them set in the pan for 10 minutes before

transferring to a cooling rack.

Coconut Cream Cheese Frosting Method

1.Add all the frosting ingredients to a bowl.

2.With an electric mixer, beat until smooth.

3.Store the frosting in the fridge until you are ready to ice the cupcakes!