Essentials with Marla

So blessed to spend time with family! ❤️ Love them so much!

Charleston friends!
Support small business and get some Christmas shopping done! 🎁 🌲🌲

Join us at the Palmetto Christian Academy Merry Mart Saturday, November 13 from 9:30-12:00. (Located at 361 Egypt Road Mt Pleasant,SC)

So many awesome vendor tables will be there! (Including us!❤️💚)

Such a fun and blessed time celebrating our nephew’s wedding near Raleigh, NC!

Happy Fall Y’all!
Give me pumpkin everything! 🎃🧡🎃
If you like pumpkin baked goods but have some dietary restrictions ~ I encourage you to give this fabulous recipe a try! Let me know what you think! 🧡🍁

Paleo Pumpkin Cupcakes with Maple Cinnamon Frosting:

FROSTING:
1 1/2 cups raw cashews - **soaked in filtered water overnight or for 4 hours, drained and dried gently with paper towel to absorb excess water.
2/3 cup organic coconut cream - I used a small can, chilled and drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk.
6 tbsp pure maple syrup
2 tsp pure vanilla extract
1 1/2 tbsp fresh lemon juice - add up to 2 tbsp to suit your taste
2 tbsp organic coconut oil refined, soft solid
1/8 tsp sea salt
1 tsp cinnamon

CUPCAKES:
3/4 cup pumpkin puree
4 eggs
6 tbsp pure maple syrup
1/4 cup full fat coconut milk
2 tsp pure vanilla extract
2 tsp raw apple cider vinegar
1 1/2 cups blanched almond flour
3 tbsp coconut flour
3 tbsp tapioca starch
1 tsp baking soda
1 1/2 tbsp pumpkin pie spice
4 drops Cinnamon Essential Oil
3 drops Clove Essential Oil
1/4 tsp sea salt

INSTRUCTIONS:
FROSTING:
In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process/blend on high until a very smooth mixture forms. Transfer to a container and chill for at least 2 hours or overnight, frosting will thicken significantly as it’s chilled.
CUPCAKES:
Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, vinegar, Cinnamon EO and Clove EO until very smooth and well combined.
In a separate bowl, blend the 3 flours, baking soda, salt and pumpkin pie spice until well combined. Then stir this into the wet mixture, beating by hand until smooth and well combined.
Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
Bake in the preheated oven for 20 minutes or until they rise and a toothpick inserted near the center of one comes out clean.