Ingredients
Cupcakes:
- 2 cups peeled and grated parsnips
- 3 ripe bananas
- 12 pitted dates, chopped
- 4 eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
Frosting:
- 8 oz full-fat cream cheese, brought to room temp
- 1/4 cup raw honey
- 1 tsp vanilla
- 1 tsp ground ginger
- 1/4 cup shredded unsweetened coconut
- Chopped pecans, for garnish
Instructions
- Preheat oven to 350ºF.
- Place bananas, dates, eggs, coconut oil, and vanilla in the bowl of a food processor. Pulse until dates are finely chopped and then process until smooth.
- Add coconut flour, pumpkin pie spice, baking powder, and salt and process until batter is well mixed and smooth. Transfer batter to a large mixing bowl and fold in grated parsnips.
- Line a standard muffin tin with parchment baking cups. Fill each cup evenly with batter.
- Bake for 30 minutes. Remove from oven and allow to cool.
- To make frosting, place cream cheese, honey, vanilla, ground ginger, and shredded coconut in a medium mixing bowl. Combine ingredients with a hand mixer until smooth and creamy.
- Divide and spread frosting evenly on 12 cupcakes. Sprinkle with chopped pecans and enjoy!