Fragrant and brimming with health-boosting nutrients, these little cakes are a scrumptious alternative to pumpkin pie at Thanksgiving dinner. Top with Whipped Cream Frosting (page 93).
Sweetness: Medium
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
Fill the bottom of a baking dish with 1/4 inch water. Cut the pumpkin in half vertically, remove the seeds, and place cut side down in the baking dish. Roast for 45 to 55 minutes, until the pumpkin is soft when pierced with a fork. Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 1/2 cup.
Step 3
In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, cinnamon, nutmeg, ginger, and cloves. In a food processor, pulse together the eggs, grapeseed oil, agave nectar, vinegar, and pumpkin until well combined. Add the almond flour mixture and pulse until thoroughly combined, about 30 seconds.
Step 4
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 5
Bake for 18 to 23 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
