I don’t even know how to write this, other than to just give you the whole story so… here goes!
Over the last few months, we’ve been trying to be especially diligent in seeking God’s will for our life. We’ve always valued time spent in prayer, reading the Bible and reflecting on the Word shared at church; but recently we’ve made it a point to actively apply what we’ve been absorbing through all those channels. It’s come with some pretty significant changes and has, quite honestly, been the most refreshing experience.
It’s amazing—we’ve never had such clarity and peace before! We are, both individually and together, more connected to our purpose and more confident in what we feel led to do in all aspects of life. Before, my passions used to seem so disjointed, and I always felt like I was being pulled in a dozen different directions at once. But now, after much prayer and reflection and an intentional effort to listen for the voice of God in my life, they now align seamlessly in such a way that allows for a simultaneous and effortless pursuit of both passion and purpose. Which leads me to what we couldn’t be more thrilled to tell you…
We’re very excited to announce a HUGE transition for our blog! In the coming weeks, we’ll be completely re-branding and re-launching the site with new purpose. That means until then, you won’t see any new content here. We’re not letting any secrets out just yet, but keep following us on Instagram and Facebook for sneak peaks of what’s to come and our latest creations. And of course, you’ll still have access to all of our archived recipes here in the meantime. (May we recommend Fall Favorites and Winter Warmth recipes to get you through the holidays?)
It’s totally nerve-wracking to take such a huge leap, but we’re super excited and positive you’ll love what’s to come even more what you’ve enjoyed here thus far. Stay tuned! You won’t want to miss it!
In the meantime, here’s a peace offering. I made these pumpkin Nutella cupcakes inspired by Lizzie over at Your Cup of Cake topped with a decadent Nutella buttercream shared by Robyn at Add a Pinch to celebrate my sister’s 25th birthday this past weekend. Let them be your comfort. <3 😉
Much love,
Kendall & Anthony
- 1 cup plus 2 tablespoons white whole wheat flour
- ¾ teaspoon baking soda
- 1 cup coconut palm sugar
- ½ teaspoon fine iodized sea salt
- 1 teaspoon pumpkin pie spice
- ⅓ cup coconut oil, melted and cooled
- 1 large egg, at room temperature
- ¼ cup coconut milk, at room temperature
- ⅔ cup pumpkin puree
- 12 teaspoons Nutella
- 2 sticks unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- ½ cup Nutella
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream, as needed
- Preheat your oven to 400 degrees F and line cupcake tins with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a separate small bowl, whisk the coconut sugar into the melted and cooled coconut oil, then add the remaining wet ingredients. It's important that everything is at room temperature so the coconut oil doesn't get cold and solidify!
- Pour the wet ingredients into the dry ingredients and stir until just combined and the batter is smooth. Divide the batter among the prepared cupcake tins, filling each only ¾ to the top.
- Scoop about 1 teaspoon of Nutella onto each cupcake and swirl it into the batter using a toothpick.
- Bake cupcakes for 15-18 minutes or until a toothpick inserted into the center of the cupcake comes out without any batter clinging to it.
- Allow the cupcakes to cool to room temperature before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it's light and fluffy.
- With the mixer speed on low, gradually add powdered sugar and Nutella, alternating each ingredient as you go. This is important as you want to give your frosting the right consistency.
- Once all the powdered sugar and Nutella has been incorporated, add the vanilla and raise the mixer speed to medium-high to blend it in.
- Add heavy cream, one tablespoon at a time until your frosting has reached the consistency that you want. It should be able to stand on its own; if it's too wet, add more sifted powdered sugar; if it's too thick, add more cream.
- Scoop frosting into a piping bag or a resealable plastic bag with a corner snipped off to frost cooled cupcakes.
Refrigerate any leftovers in an airtight container (though I can't imagine there'd be any!)
[…] BAR. I mean, it is pumpkin season after all! There are so many yummy things to make, from to pumpkin nutella cupcakes, pumpkin pie macarons, pumpkin snickerdoodles and pumpkin pecan cookies to name a […]