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Pumpkin Cupcakes |
Pumpkin Cupcakes
1 (15 oz.) can organic pumpkin
2/3 C. organic canola oil
2/3 C. soaked chia seeds *
2 organic eggs
2/3 C. organic brown sugar
1/2 C. organic white sugar
2 tsp. pure vanilla extract
1 1/3 C. organic whole wheat pastry flour
2 T. ground flax seed
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. salt
cream cheese frosting, optional
* you can substitute 2 additional eggs instead of the soaked chia mixture if desired.
In a large mixing bowl, combine the pumpkin, canola oil, soaked chia seeds, eggs, brown sugar, white sugar, and vanilla. Beat on low for 2 minutes. In a medium bowl, sift together the remaining ingredients, and then add slowly to the wet mixture, beating for an additional 2 minutes, until fully combined. Pour batter into a paper lined muffin tin and bake at 350F for about 25 minutes. Makes 18 muffins/ cupcakes. If desired, frost with cream cheese icing when cooled and decorate with candy corns.
cream cheese frosting, optional
* you can substitute 2 additional eggs instead of the soaked chia mixture if desired.
In a large mixing bowl, combine the pumpkin, canola oil, soaked chia seeds, eggs, brown sugar, white sugar, and vanilla. Beat on low for 2 minutes. In a medium bowl, sift together the remaining ingredients, and then add slowly to the wet mixture, beating for an additional 2 minutes, until fully combined. Pour batter into a paper lined muffin tin and bake at 350F for about 25 minutes. Makes 18 muffins/ cupcakes. If desired, frost with cream cheese icing when cooled and decorate with candy corns.
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