RYP Pumpkin Maple Pistachio Cupcakes

These delicious PSL inspired fall cupcakes are the perfect treat without leaving you feeling guilty after a few too many :) This dairy-free icing is a must!

Makes 12 cupcakes

Ingredients

• 2 tbsp RYP #SquashGoals ~ Organic Pumpkin Powder
• 1/3 cup tapioca flour
• 1/2 cup white rice flour
• 3/4 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 tsp vanilla
• 1 tsp apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 3 tbsp coconut oil
• 2 tbsp non-dairy yogurt

For the Frosting:

• 1 1/2 cups soaked cashews
• 1/2 cup coconut cream (solid part from canned coconut milk)
• 1/2 cup pitted soft dates
• 3 tbsp coconut oil
• 1/4 tsp lemon zest
• 1-2 tbsp maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/3 cup chopped pistachios

Directions

• Preheat oven to 350 F line a cupcake tin with liners and set aside
• Whisk together the flours, baking soda, powders and sea salt
• In another bowl combine the rest of the ingredients, whisking until completely smooth. Slowly incorporate the wet into the dry.
• Divide the batter into the cupcake liners. Bake for 15-18 mins or until a toothpick comes out clean :) Remove from oven and cool.
• To make the frosting - combine all ingredients (minus pistachios) in a blender or food processor scarping down the sides as you go. Then fold in the pistachios leaving some to top the cupcakes!