These were amazing. I got the recipe from mywholefoodlife.com. I shared the whip topping recipe as well but I cheated and used store-bought frosting and sprinkled some pumpkin pie spice on top. You can have your cupcake AND eat them too with these healthier-version treats!
For the whip topping:
1 can full fat coconut milk
2 T maple syrup
1 tsp vanilla beans
Preheat oven to 350.
Combine all the cupcake ingredients and blend until smooth. Spoon the mixture into lined muffin pans. Bake for 20-25 minutes. Let cupcakes cool before removing from the muffin liners. Since they are soft like pumpkin pie, put them in the fridge to store.
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!