Vegan Vanilla Cupcakes w/ Rich Chocolate Fudge “Buttercream” Frosting

INGREDIENTS

2 cups

Almond Meal (I used Bob’s Red Mill)

1/4 cup

Unsweetened Apple Sauce

3 tbsp

Maple Syrup (Coconut Sap or Agave)

1 tsp

Bakin Soda

1 tbsp

Apple Cider Vinegar

Sea Salt

1 1/2 tsp

Vanilla Extract

2 tbsp

Coconut Oil

1 cup

Plain Pureed Pumpkin (Pre-cooked or sweet potato)

1/4 cup

+ 2 Tbsp Cocoa Powder

3 tbsp

Maple Syrup (Coconut Sap or Agave – You can also cut down on the sugar in this recipe by using some liquid stevia in place of the syrups)

1/3 cup

Plain Natural Cashew Butter (or Macadamia Butter)

1 1/2 tsp

Vanilla Extract