Begin by preheating the oven to 350°F. While the oven is preparing, blend pumpkin puree, bananas, coconut sugar, cinnamon, ginger, nutmeg and salt until the mixture comes out smooth.
Spread this mixture into lined muffin tins and bake them for about 20 to 25 minutes. Once baked, let them cool.
They may come out soft, so let them firm up in the fridge before topping them.
To prepare the topping, open up a refrigerated can of coconut milk and skim off the white fatty part into your mixing bowl. Add the vanilla and maple syrup and then whip the mixture into a cream. Scoop these onto your cooled cupcakes and they’re ready to serve!