Richly spiced, moist with pumpkin, and topped with a dollop of chocolate buttercream frosting, these cupcakes are delicious and perfect for the fall. This is what my sweet five year old had at her party as I created the recipe especially for her.
Oh, and they happen to be gluten free too! Depending on what frosting you use, they are also dairy free as well. But they are good enough to serve to everyone.
They are basically the zucchini millet muffins fancied up! Add natural sweeteners, replace the zucchini with pumpkin purée, and spice it, and you have Spiced Pumpkin Cupcakes!
These were another favorite around here. Thank goodness for tasty gluten free treats! Even my extended family enjoyed this recipe ( a few of them don’t always like my “sweets” as they aren’t sweet enough for them). I’ve given you a ratio of sweetener. If you use the smaller amount, they will taste like lightly sweetened muffins. If you up the amount, they will become more like a typical cupcake. Choose how much you want to add.
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.
Latest posts by KimiHarris (see all)
- The Best Kitchen Tool for Low Energy Cooks - November 25, 2016
- 5 Tips for Holiday Meal Planning with Low Energy - November 22, 2016
- Salt Roasted Turkey with Herbs and Garlic (AIP-friendly) - November 16, 2016