natvia: pumpkin pie cupcakes |
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Pumpkin everything at the moment! Don't fear... before you know it it's going to be Christmassy everything so this is my last pumpkin recipe for the season! I'm happy to be collaborating with Natvia Natural Sweetener on this one which brings natural sweetness to each individual cupcake, yum!
Pumpkin is a great ingredient in baking and brings a delicious twist to any cupcake, cake or anything for that matter! Also, the colour is just amazing and makes everything look so autumnal, don't you think?
Pumpkin is a great ingredient in baking and brings a delicious twist to any cupcake, cake or anything for that matter! Also, the colour is just amazing and makes everything look so autumnal, don't you think?
recipe
1 ½ Cups Gluten Free Plain Flour (I used Doves Farm)
¼ Cup Ground Almonds
1 Cup Coconut Sugar (I used Groovy Foods)
¼ Cup Natvia
1 Tsp. Baking Powder
1 Tsp. Cinnamon
½ Tsp. Nutmeg
Pinch Salt
½ Can Pumpkin Puree (I used Libby's)
2 Eggs
½ Cup Coconut Oil (melted) (I used Groovy Foods)
Rolled Oats to Sprinkle (I used Quaker Oats)
¼ Cup Ground Almonds
1 Cup Coconut Sugar (I used Groovy Foods)
¼ Cup Natvia
1 Tsp. Baking Powder
1 Tsp. Cinnamon
½ Tsp. Nutmeg
Pinch Salt
½ Can Pumpkin Puree (I used Libby's)
2 Eggs
½ Cup Coconut Oil (melted) (I used Groovy Foods)
Rolled Oats to Sprinkle (I used Quaker Oats)
method
Pre-heat oven to 175 degrees C.
Combine flour, ground almonds, coconut sugar, Natvia, cinnamon, nutmeg, salt and baking powder in a bowl and mix together.
In a blender or mixer mix the coconut sugar and coconut oil together. Add the eggs and continue to mix.
Add the pumpkin puree and mix again for 30 seconds.
Add the pumpkin mixture to the dry ingredients and mix well.
Using a tablespoon add the mixture into individual bun cases, adding 2 tablespoons per case.
Sprinkle a few oats on each cupcake.
Pop in the oven for 25-30 minutes.
Once removed from the oven let cool completely and enjoy!
Store in an airtight container for 2-3 days.
Amie xx
Combine flour, ground almonds, coconut sugar, Natvia, cinnamon, nutmeg, salt and baking powder in a bowl and mix together.
In a blender or mixer mix the coconut sugar and coconut oil together. Add the eggs and continue to mix.
Add the pumpkin puree and mix again for 30 seconds.
Add the pumpkin mixture to the dry ingredients and mix well.
Using a tablespoon add the mixture into individual bun cases, adding 2 tablespoons per case.
Sprinkle a few oats on each cupcake.
Pop in the oven for 25-30 minutes.
Once removed from the oven let cool completely and enjoy!
Store in an airtight container for 2-3 days.
Amie xx