RECIPE: Chocolate Pumpkin Cupcakes

Makes 12

INGREDIENTS:

1 cup canned pumpkin puree
½ cup unsweetened almond milk
2 whole eggs
½ cup maple syrup
1 tsp vanilla extract
2 cups gluten free oat flour
¼ tsp sea salt
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

CHOCOLATE FROSTING:

1/2 cup canned pumpkin puree
1/2 cup raw cacao powder
1/4 cup maple syrup
1/4 cup unsweetened apple sauce
1 tsp vanilla extract

METHOD:

1. Pre-heat the oven to 180 degrees C.
2. To make the cupcake batter, combine all ingredients into a large mixing bowl and blend until smooth.
3. Bake in the oven for 30 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool.
4. To make the frosting, blend all ingredients together using an electric mixer.
5. Once cupcakes have cooled, apply frosting. Serve and enjoy!

MACROS (per cupcake):
161 Calories, 4.2g Protein, 30.8g Carbs, 2.9g Fat

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