My sweet tooth is officially out with this yummy recipe post by none other than Trish Cardone! She is always spoiling me posting these yummy bits!
Enjoy!
Spiced Pumpkin Cupcakes
These cupcakes don’t have quite the perfect rise to them because I add so much pumpkin in them. I choose to keep the amount of pumpkin puree because it keeps the cupcakes so moist and flavorful. Besides, if you are frosting these, the low rise doesn’t even show. Come back on Monday for my new recipe of chocolate buttercream! Decadent Ganache also works.
Yield: 15 cupcakes
The night before mix up the following:
- 2 cups of your choice of whole grain gluten free flour (preferably freshly ground ), such as millet, brown rice, amaranth, or combination blends. I have used both millet and 1/3 amaranth and 2/3 millet.
- 1 tablespoon chia seeds, ground if desired
- 3/4 cup of warm water
- 1 tablespoon raw apple cider vinegar (you can substitute well fermented kombucha, water kefir, whey, coconut kefir)
Leave covered in a warm place for 12-24 hours. Preheat the oven to 375F and line a muffin pan with baking cups. Then add the following to the bowl.
- 2 eggs, lightly beaten
- 1 cup of pumpkin puree
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
or allspice
- 1/2 teaspoon of nutmeg
- 1/3 cup of coconut oil, melted gently
- ½ to 1 cup of whole cane sugar, coconut/palm sugar, or maple sugar
Whisk to combine and then fill muffin pans 3/4 full. Cook for 15-20 minutes, or until a toothpick comes out clean when poked in the middle of the muffin. Let sit in muffin pans for 5 minutes, and then gently remove to cooling rack to completely cool.
Once cool, frost and sprinkle with Let’s Do Organic Sprinkelz
, if desired.
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