2/3 cup full-fat coconut milk for the cake, 2 chilled cans of full-fat coconut milk the frosting
1/3 cup + 1 Tablespoon coconut oil
2 eggs
1 cup powdered sugar
Instructions
Before you begin this recipe – you will need 2 of the 3 cans of coconut milk to be chilled overnight in the fridge to separate the thick cream to make the icing.
Preheat the oven to 350 degrees. Line a standard muffin tin with liners.
Mix together flour, baking soda, baking powder, 2 + 1/2 teaspoons pumpkin pie spice, cinnamon, and salt in a medium mixing bowl with a fork or whisk.
In a separate, larger bowl with a hand mixer or standing mixer beat coconut sugar, pumpkin puree, coconut milk, coconut oil and eggs on medium until well combined. Scrape the sides as needed.
In 3 separate additions, add the dry ingredients into the wet until just incorporated. Do not over mix.
Scoop the batter evenly among the cups until they are 2/3 of the way full. This batter makes about 16-18 cupcakes, so if you only have one muffin tin (like me) just leave the remaining batter in the bowl until the first 12 bake and bake the remaining afterward.
Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove from the tin. Let them cool on a wire rack completely before frosting.
For the icing – remove the chilled coconut cans from the fridge. Open the can from the bottom and pour the liquid into another cup or bowl to use for something else later. Scoop the coconut cream into a bowl with the powdered sugar, and 1 + 1/2 teaspoons of pumpkin pie spice. Beat for 30 seconds to 1 minute or until thick and creamy.
Scoop the icing into a piping bag and pipe onto the cupcakes, or spread it on with an offset spatula or knife. Sprinkle with pumpkin pie spice if desired and serve.