These pumpkin cupcakes are perfect to serve for dessert on Thanksgiving or any time of the year! It’s a fun day of baking all together as a family whether you are a kid or an adult. You can use your imagination to decorate your cupcake. This recipe comes from my cookbook “Food For Thought”, so you know that I used all organic ingredients and no processed sugar.
Makes 12 cupcakes
¾ cups organic unbleached flour
¼ cup flaxseed
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
¼ teaspoon salt
2 eggs lightly beaten
¾ cup plain organic canned pumpkin
2/3 cup maple syrup
¼ cup safflower oil
12 – cupcake liners
PRE-HEAT OVEN 350F
Line 12, 2-1/2” cupcake liners in a cupcake baking tin
Whisk together, flour, flaxseed, cinnamon, ginger, nutmeg, cloves, baking soda, and salt
In a separate bowl whisk eggs, canned pumpkin, maple syrup, safflower oil and mix well. Add the dry ingredients to the pumpkin mixture and fold until flour streaks are gone. Do not over mix.
Spoon batter into cupcake liners ¾’s of the way.
Bake 18 minutes or until a toothpick comes out slightly moist. Remove the cupcakes from the oven and cool in the cupcake tin for 5 minutes. Lift the cupcakes gently out of the tin and place them on a wire baking rack to cool for an hour.
CREAM CHEESE FROSTING
Makes 2 cups
8 ounces reduced-fat cream cheese, room temperature
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
2 tablespoons coconut butter
1 tablespoon vanilla extract
1 tablespoon lime zest
2 tablespoons Pomegranate seeds. If Pomegranates are out of season you can use raspberries, blueberries, or small strawberries to top each cupcake.
In a mixer or food processor add the first 5 ingredients and process on medium-high until frosting is smooth and creamy. Place frosting into a piping bag with a #2 tip and squeeze a dollop on top! Sprinkle lime zest and add a few pomegranate seeds or a berry on top!
I’LL BE POSTING A PUMPKIN SPICED LATTE!
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