Can I really post too many pumpkin recipes? I don’t think so. After passing over all the homemade pumpkin puree and a couple of cans of pumpkin puree, I still have a bit left in my fridge and a ton of fun ideas of what I could do with it. Two weeks ago, somebody asked me on twitter if I had a good recipe for some easy and fast pumpkin cupcakes so here it is! I brought these little bites to a party I went to on Saturday and they were a hit! Hope you like them to 🙂
– INGREDIENTS –
For the Cupcakes:
1/2 cup of pumpkin puree
1/3 cup of brown sugar
1 tablespoon + 2 teaspoons of coconut oil
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cardamon
1/2 teaspoon of cinnamon
1/4 teaspoon of clove, in powder (about 6)
1/4 teaspoon of ginger powder
1 cup of flour
1 tablespoon of rice milk
1- Pre-heat your oven at 350. In a medium mixing bowl, whisk together the brown sugar, pumpkin puree and coconut oil. Then add the egg, the spices and pretty much everything except the flour, baking soda and baking powder.
2- In another bowl, mix together the baking powder, flour and baking soda. Mix slowly the wet and dry mixtures together and fill up your mini cupcakes cups.
3- Bake for 14 minutes and transfer on a cooling rack.