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  • 1 cup coconut oil, melted
  • 2 eggs, beaten
  • 1 cup brown sugar, packed
  • 1 1/4 cups sucanat (or pure cane sugar)
  • 15 oz. can pureed pumpkin
  • 2 drops doTERRA Cinnamon Essential Oil
  • 2 drops doTERRA Ginger Essential Oil
  • 3 cups whole wheat flour
  • 1 tsp. ground nutmeg
  • 2 tsp. baking soda
  • 1 tsp. sea salt


  1. Preheat oven to 350F.  Line 24 muffin tins.
  2. In a large bowl, cream together coconut oil, eggs and sugars.   Add pumpkin puree, cinnamon and ginger oils.  Mix until well blended.
  3. In a medium bowl, sift together flour, nutmeg, soda and salt.  Fold into pumpkin mixture and blend well.  Do not overmix.
  4. In another medium bowl, add frosting ingredients and mix until smooth.  Set aside.
  5. Spoon batter into muffin tins and bake for 25 to 35 minutes or until a toothpick inserted comes out clean.
  6. Allow cupcakes to cool.  Top with frosting.