• 4 eggs
• 115g pure pumpkin puree
• 4 tablespoon unsalted butter, melted
• 2tbsp brown sugar/stevia
• 2 tsp real vanilla extract
• 2 tsp ground cinnamon
• ½ tsp turmeric powder Chaga
• ½ tsp ground ginger
• ½ tsp cardamom powder
• ½ tsp black pepper
• 50g fine coconut flour (or flour of choice)
• 1 tsp baking powder
• Bimuno Kids Immunity

Ingredients: Cream cheese frosting 

• 220g soft cream cheese
• 2tbsp pure pumpkin puree
• 2 tsp sugar/stevia powder
• ½ tsp ground cinnamon
• ½ tsp real vanilla extract

Cupcakes Method:

• Preheat the oven to 170C (fan).
• Line your muffin trays with oil or melted butter.
• In a bowl, incorporate the melted butter, eggs, pumpkin purée, brown sugar/stevia, vanilla extract, spices and Bimuno Kids Immunity.
• Whisk in your coconut flour slowly.
• Using an ice cream scoop, portion out mixture into your cases.
• Bake for 22 minutes and leave to cool before icing.

Frosting Method:

• Incorporate cream cheese, cinnamon, vanilla, pumpkin purée and sugar/stevia.
• Use a sandwich bag with a snip at one corner to ‘pipe’ the frosting easily on but you can simply use the back of a tablespoon to serve the frosting.