Recipe: Pumpkin Cupcakes
(gluten free)
Adapted From: Marife
Retrieved: Oct. 2011 Tested:
10/13/12
Servings: 12 big cupcakes
or 24 half-ish cupcakes (not
mini)
Prep Time: 15-20 min
Notes: Added 1/2 cup Enjoy Life chocolate chips but the taste overpowered the pumpkin.
Baked in a 12 cup muffin tin and 12 silicone cups on a baking pan.
Don’t overbake!
Frosted with Cynthia Lair’s
chocolate frosting once cooled.
|
|
Ingredients:
Step 1: 2 cups pumpkin puree or 16 oz prepared pumpkin 1 ½ cups date sugar 1 Cup melted coconut oil Step 2: 4 eggs, beaten
Step 3:
1 ½ cups buckwheat flour 2 tsp baking soda 2 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt |
Instructions:
1. In a mixing bowl, beat the pumpkin, sugar and oil.
2. Add eggs and mix well.
3. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 4. Bake 350 degrees for 20 min. Cool outside of oven. |
No comments:
Post a Comment