But enough about snow and disappointment, on to some fabulous cupcakes that will lift your spirits and put you right into that thankful Thanksgiving mode... pumpkin cupcakes! These are so fabulous not only because they taste so yummy, but also because they are chock full of healthy ingredients: coconut oil, pumpkin puree, cinnamon, almond and coconut flours... And like all of my baking recipes, these babies are sugar free, gluten free, high protein, high fiber and low carb. In other words, they are the kind of cupcakes you could eat for breakfast- guilt free. Hey that's a great idea, these would be a fun way to celebrate your Thanksgiving morning!
Pumpkin Cupcakes
Wet ingredients:
1/3 cup coconut oil
4 eggs
1/3 cup agave
1/2 cup pumpkin (or butternut squash) puree
1 tablespoon vanilla extract
1 tablespoon molasses
Dry ingredients:
1/4 cup coconut flour
1 cup almond flour
2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon each ginger, nutmeg, and cloves (or 3/4 teaspoon pumpkin pie spice)
Preheat oven to 350 degrees.
Melt coconut oil in a small saucepan over low heat. Whisk eggs in a bowl. Add coconut oil, agave, pumpkin puree, vanilla, and molasses. Continue whisking until combined.
In a separate bowl, mix all dry ingredients together. Add dry ingredients to wet and stir until fully incorporated.
Pour batter into lined muffin tins, filling about 3/4 of the way. Bake for approximately 20 minutes. Frost with cream cheese frosting (recipe to follow).
Makes 12 cupcakes.
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