Step 1

Preheat oven to 350°F then grease or line a muffin tin for 12 cupcakes.

Step 2

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Step 3

In a separate large bowl, combine pumpkin puree, maple syrup, coconut sugar, coconut oil, apple cider vinegar and vanilla extract. Stir until well combined.

Step 4

Add the dry ingredients to the bowl with the wet and stir until a smooth batter forms. Using an ice cream scooper (or a dry measuring cup), fill each muffin tin ¾ of the way full.

Step 5

Bake in the oven for about 22 minutes, or until a toothpick or fork comes clean when poked into the center. Allow to cool completely before frosting. Frost, then serve and enjoy!