Thursday, November 12, 2015
Gooey Pumpkin Spice Cupcakes
I was motivated this year to actually utilize our Jack-O-Lantern after Halloween. It was a very large pumpkin, so there was plenty to work with. I roasted the seeds, and roasted all the flesh, after removing the skin. Then I pureed the flesh and made a batch of pumpkin butter, as well as these cupcakes for a party. They are super moist and rich, even though they are also low-fat and vegan. The only 'unhealthy' thing is the frosting (which also contain dairy from the white chocolate), but you can ice them any way you like.
Because I had so much pumpkin puree, I decided to use it all, so this is a big-ass batch of cupcakes. Half the recipe if you don't want as many.
Pumpkin Spice Cupcakes
10 cups pumpkin puree
2 flax eggs (2 tbsp. flax meal + 6 tbsp. hot water)
1 cup coconut sugar
1 scoop vegan vanilla or chai vanilla protein powder
1.5 tsp pure vanilla extract
3 cups whole grain flour (spelt, etc.)
1 tsp cinnamon
1 tsp Pumpkin Pie spice
1 tsp baking soda
1/2 tsp salt
Whisk together wet ingredients in a large bowl. Combine flour with other dry ingredients and mix well. Add to wet ingredients and stir until combined. Scrape batter into greased muffin cups and bake at 350F for 18 minutes. Let cool and then remove from pan. Ice as desired.
Pumpkin White Chocolate Frosting
1.5 cups pumpkin butter*
1/2 lb white chocolate chips
Melt chips with pumpkin butter in double boiler (or bowl set over simmering water). Stir until smooth. Refrigerate until cool and then ice cupcakes.
In a small pot combine 1.5 cups pumpkin puree with 1/2-1 cup baking stevia, 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, and a pinch of salt. Set over low heat and stir in 2 tsp konjac powder. Stir until thickened. Transfer to a glass container and store in the fridge for up to 1 week.
Sorry that I didn't take a nicer picture but I was in a rush, and as you know, I hate food photography. Although they have a rather insipid beige colour, they were still a hit, even with the kids.
I have shared this recipe with Urban Naturale's Healthy, Happy Green & Natural Party Blog Hop.