Pumpkin Cupcakes

I made a variation on the pumpkin cookies. When I made the cookies, they were more like cakes so I tried them as cupcakes and they turned out great! I did the same reciepe, although I used coconut sugar instead of honey and I did not put nuts or chocolate chips in. But it would probably be great with the chocolate and nuts too. Fill the cupcake tins about 2/3 full and bake at 350 for 17-20 minutes.
Enjoy!!!

Coconut Cream Frosting

So I made the frosting and it didn't turn out so great so...... make at your own risk. And if it turnes out well for you please let me know.

Coconut Cream Frosting

1 cup coconut milk
1 cup coconut sugar or 1 cup agave nectar or regular sugar
pinch salt
5 teaspoons arrowroot powder (I am going to use tapioca starch)
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy
8. Spread over cake or cupcakes