It’s the perfect time of year to make a sweet treat. What could be better than a delicious cupcake? A delicious cupcake that contains more than a serving of vegetables! That’s right, you can not only be festive, but get in one of your servings of veggies for the day, by eating a cupcake! The leaves have almost reached their peak, the weather has started to cool down, so cozy up this weekend and enjoy this delicious and healthy pumpkin cupcake recipe.
What You’ll Need:
- 1 1/2 cup gluten free flour (I used King Arthur Blend)
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 3/4 cup pumpkin
- 2 eggs, room temperature
- 1/3 cup Greek yogurt
- 1/2 cup almond milk
- 1 tsp xanthan gum
Directions:
- Preheat oven to 350 degrees.
- Add all dry ingredients to a bowl and mix.
- Add all wet ingredients to another bowl and mix.
- Slowly add the wet to the dry ingredients, stir slowly. DO NOT OVER MIX! This is the secret to a fluffy cake. Don’t use a mixer.
- Grease muffin tin with avocado oil.
- Fill muffin tin 3/4 of the way full.
- Bake at 350 degrees for 20 minutes. Test with a toothpick. The toothpick should come out clean.
- Cool.
- Top with our cinnamon frosting!
Cinnamon Frosting Recipe:
- 1/2 cup grass fed butter or ghee
- 3 cups powdered sugar
- 2 tbsp almond milk
- 1 tsp vanilla
- 1 tsp cinnamon
- In a mixer add the butter, sugar, and almond milk.
- Once fluffy, add the vanilla and cinnamon.
- Beat on high until fluffy and light.
- Then top your cupcakes and enjoy!