Yes, the odd cupcake is probably something most people watching their waistline try to avoid, but I’ve done what I can to make these as health-conscious as I could. I think at 149 calories per cupcake, I didn’t do too bad. And they taste great!
Pumpkin Cupcakes
Description
These pumpkin cupcakes are gluten-free (ensure the baking powder you use is gluten-free), and safe for ovo-lacto vegetarians.
This recipe calls for pumpkin purée. This is often confused with pumpkin pie filling, but the two are not the same. If you can find a nice organic canned purée, go with that; however, other commercial varieties are fine.
Spookify these with some Halloween sprinkles for the little kid that lurks in all of us, or choose the adult version sprinkled with pepitas and pecans.
Ingredients
Directions
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Preheat oven to 350°F / 175°C.
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In a large mixing bowl, lightly beat the eggs then mix in the oil, sugar and pumpkin purée. Blend until smooth.
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Into a separate bowl, sieve the dry ingredients so all lumps can be eliminated and stir to combine. Add the dry ingredients into the pumpkin mixture and beat until smooth.
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Pour the batter into a muffin pan lined with muffin cups (add a little whimsy by using Halloween themed muffin cups). Fill each cup until they are about 2/3 full then bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
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Cool for 30 minutes then decorate with pepitas and nuts, or Halloween sprinkles.
Servings 32
- Amount Per Serving
- Calories 148.5kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0.98g5%
- Cholesterol 23.25mg8%
- Sodium 66.47mg3%
- Potassium 1.06mg1%
- Total Carbohydrate 22.83g8%
- Dietary Fiber 2.6g11%
- Sugars 12.59g
- Protein 1.37g3%
- Vitamin K 0.05 mcg
- Phosphorus 0.19 mg
- Manganese 0.1 mg
- Vitamin C 0.06%
- Calcium 0.09%
- Iron 0.19%
- Selenium 0.02mcg
- Magnesium 0.22mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
TIP: For a smoother cupcake batter, powder the coconut sugar in a food processor, small blender, or spice grinder. Alternately, you can use regular, white granulated sugar instead, however it will impact the nutritional information for this recipe and the finished cupcakes will taste sweeter.
TIP: If you don't have tapioca flour, substitute this with 1/4 cup cornstarch and increase the flour amount to 1, 3/4 cups.
TIP: If you are not concerned with gluten, all-purpose flour can be used instead of Cassava flour.
TIP: If you don't have any avocado oil, just ensure you use the lightest coloured vegetable oil you can find.