In a blender or food processor combine:
1 1/2 cups white beans (either use canned beans and rinse them or soak dry beans overnight and cook in the morning)
1/2 cup pumpkin puree
1 tsp vanilla
1/2 tsp vanilla creme stevia
1/3 cup honey
Blend until smooth and add:
1/3 cup coconut flour
1/2 tsp salt (only a 1/4 tsp if using canned beans)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
Pour into 12 muffin cups and bake at 325 degrees for around 28-30 minutes or until a toothpick inserted come out clean.
Top with Elana's Cream Cheese Frosting for the cupcake version.
4 oz cream cheese, room temperature
3 Tbsp agave
Half and Half or Cream
Beat cream cheese and agave until smooth and add enough liquid for desired consistency.
*This would make a great pumpkin cake if done in a square pan and topped with frosting.