After multiple failed attempts to create a grain-free, nut-free, refined sugar-free cupcake recipe I finally got it! We couldn't decide whether or not to call these muffins or cupcakes.....so when frosted they are cupcakes and when plain they are muffins. I sweeten these little treats using pureed medjool dates. Combined with the coconut flour, they taste fairly sweet!
I have found that different brands of coconut flour yield very different results. Most of my coconut flour creations needed to be composted (ok, I have much more experience using grain flours) until I began using a different brand of coconut flour. Has anyone else experienced this? If you bake with coconut flour, what is your favorite brand? Please leave a comment if you have a moment. I have had best results using the Let's Do Organic! brand of coconut flour.
For detailed instructions on making your own pumpkin puree go to the post I did last year on How to Make Homemade Pumpkin Puree. It is important to make it correctly otherwise your puree could end up too moist which would affect how the cupcakes turn out. I use a Dairy-Free Cream Cheese Frosting Recipe I posted over a year ago. I didn't have any opened jars of applesauce so I used 1/4 cup of Tom's freshly made dairy-free coconut yogurt (I normally use 2 tablespoons applesauce). I also increased the coconut oil to 6 tablespoons.
Grain-Free Pumpkin Cupcakes with Dairy-Free Cream Cheese Frosting
These moist and spicy grain-free cupcakes are made with coconut flour and sweetened only with medjool dates. You’ll need a high-powered blender such as a Vita-Mix to make these. I use soft medjool dates that are not soaked first so a regular blender just wouldn’t be able to puree them. Use fresh, homemade pumpkin puree or canned in this recipe. You can also use any type of winter squash puree if sugar pie pumpkins are unavailable. I like to bake and puree a lot of pumpkins in autumn and then freeze the puree in 2-cup containers to use throughout the year.
½ cup coconut flour
½ cup arrowroot powder
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 tsp baking soda
½ tsp sea salt
1 ¼ cups pumpkin puree
1 cup soft medjool dates, pitted
½ cup melted coconut oil
4 large organic eggs
1 tablespoon apple cider vinegar
1 recipe Dairy-Free Cream Cheese Frosting
freshly grated nutmeg for decoration
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.
In a medium-sized mixing bowl, whisk together the dry ingredients. Add all of the wet ingredients to a high-powered blender, blend until smooth and creamy, pulsing if needed.
Scoop out wet ingredients with a rubber spatula and whisk into the dry ingredients until combined.
Scoop batter into prepared muffin pan, filling each cup to the top. Gently smooth the top of each with your fingertips. Bake for 30 minutes. Remove cupcakes and cool on a wire rack. If you want to frost these, wait until they are completely cooled. Then top each cupcake with a little freshly grated nutmeg.
If you make the frosting recipe, pour it into a bowl after you blend it and place it in your freezer for 30 to 40 minutes (stirring every 10 minutes or so). This will cause it to solidify to a spreadable consistency. Source: www.NourishingMeals.com
More Pumpkin Recipes:
Spiced Pumpkin Soup
Pumpkin Quinoa Cornbread
Vegan Pumpkin Cheesecake