PUMPKIN CUPCAKES – WENDY BLANCHARD, M.S., CHHC

1 c. brown rice flour
1 c. organic light brown sugar
3/4 c. tapioca starch
1/2 c. organic coconut sugar
1/4 c. almond flour
1 tsp. chia seeds
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spices
1/2 tsp. Sea salt
1/4 tsp. nutmeg
1/2 c. organic coconut oil, melted
1 c. canned organic pumpkin
2 organic eggs, beaten
2 tsp. almond extract

Line a 12 muffin pan with liners. In a large bowl, whisk together flour, brown sugar, tapioca starch, coconut sugar, almond flour, chia seeds, baking powder, baking soda, ginger, cinnamon, pumpkin pie spices, salt, and nutmeg.

Next, add in the coconut oil until mixture is a sandy texture. Add in pumpkin, eggs, and almond extract. Beat until smooth and it has a stretchy texture.

Spoon into cupcake liners, and bake on 350 degrees for about 20-25 minutes. Tops should be firm but springy. Cool in pan for about 10 minutes, then remove and cool on a wire rack completely before frosting. Prepare your icing while cupcakes are cooling.

Icing:

8 oz. dairy free cream cheese
1/4 c. Earth Balance vegan sticks
1/4 c. pumpkin puree
1/2 t. pumpkin pie spices
1/8 t. ground ginger
3 1/4 c. organic powdered sugar

Mix cream cheese and vegan sticks with a hand mixer, or you can use a food processor. Add pumpkin, pumpkin pie spices and ginger, and beat until thoroughly combined. Gradually add the powdered sugar, starting on low speed, and increase until all sugar is added and mixture is creamy and stiff. Frost away!!

To your good health!

Wendy

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