Ingredients: Cupcakes
  • 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

IngredientsCream 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.

Best Sellers