Pumpkin Pie Cupcakes
The time of year when most people pack on the pounds is upon us, it seems that everywhere you look there is sugary foods and decadent desserts. It’s hard not to give into temptation when everyone is filling their home with apple flavored everything and pumpkin filled something or other.
For those of us who are gluten and sugar free or who follow SCD, I have whipped up a seasonal favorite without all of the bad stuff, although you would never know by the taste.
These SCD Pumpkin Pie Cupcakes are the perfect dessert for anyone who loves pumpkin pie and I bet in a blind taste test, nobody would guess that they are actually healthy.
What you will need:
For the Pumpkin Pie Cupcakes:
- 25 Ounces of Pumpkin
- 1 Cup of Almond Flour
- 3/4 Cup of Coconut Flour
- 1/2 Cup of Honey
- 2 Tablespoons of Cinnamon
- 1 Tablespoon of Vanilla Extract
- 3 Tablespoons of Butter (softened)
- 2 Eggs
- 1/2 Teaspoon of Baking Soda
For the Frosting:
- 4 Ounces of Pumpkin
- 3 Tablespoons of Honey
- 1 Dash of Cinnamon
- 1 Tablespoon of Butter (softened)
Pre-heat the oven to 350 degrees
To make the cupcakes, mix the pumpkin and eggs together. Begin mixing in the flours a little bit at a time until combined. Add the rest of the ingredients and pour mixture into cupcake pan with cupcake liners. Fill the liners all of the way as this recipe will not rise much so there is no need to save room. This recipe will make enough batter for 12 cupcakes. Bake for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean.
Let cool for about 20 minutes before adding the frosting.
To make the frosting, Mix all ingredients in a bowl until well combined. Refrigerate about 30 minutes. I usually make my frosting while the cupcakes are baking and let it cool in the refrigerator until the cupcakes are ready to be frosted.
I filled a sandwich bag with the frosting and cut the tip off, I then squeezed the frosting out onto the cupcakes to ensure every last drop was used.
These Pumpkin Pie Cupcakes have never lasted more than a few days at my house but they can be stored in an airtight container in your refrigerator for about a week.