2/3 cup pumpkin puree
1/2 cup honey
1/2 cup coconut oil, melted
5 eggs, whisked
2 teaspoon vanilla extract
1/2 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
½ cup Dark Chocolate Chips

Mix wet ingredients until well blended.

Mix dry ingredients; stir everything together and fold in chocolate chips.

Bake at 350 for 30-35 minutes.

Prepare two muffin pans with liners.
¾ cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 TBSP melted unsalted butter
In a food processor, blend together graham cracker crumbs and sugar.
Add 3 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP.
Distribute evenly among cupcake liners and press to form a shell using a spoon.
Lime Cake
2 ¼ cups cake flour
1 TBSP baking powder
½ tsp salt
½ cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 egg whites
2 eggs
1 tsp vanilla
½ cup milk
½ cup buttermilk
1 TBSP lime zest
Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Add egg whites, beating well after each addition. Add eggs, beating well after each addition.
Add lime zest. Beat until blended.
Combine milk, vanilla, and buttermilk in a small bowl together. Whisk until incorporated.
With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition. Pour batter evenly into prepared pan. Best to use a ice cream scoop. Place right on top of the graham cracker crust.
Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.
Cake Source: Adapted from the Editors of Easy Home Cooking Magazine
Key Lime Pie Filling
8 oz mascarpone cheese, at room temperature
5 oz key lime juice
9 oz sweetened condensed milk
Place all ingredients in a mixer fitted with a paddle attachment.
Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes.
Place in a separate bowl and place in fridge for 2 hours.
Key Lime Buttercream Frosting
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
3 TBSP key lime juice, and most likely more to thin out frosting
Place the butter in a large mixing bowl.
Add 4 cups of the sugar and key lime juice.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the cupcake and the filling.
To assemble:
Take key lime pie filling and place into a pastry bag fitted with a small tip.
Take tip and place into cupcake squeeze filling into cupcake using the cone method.
Frost cupcake and sprinkle with crushed graham crackers.

Use with Paleo Italian Pasta Sauce