Thanksgiving Pumpkin Cupcakes
12-16 cupcakes
YIELD
20 minutes
PREP TIME
BAKE TIME
1 hour 30 minutes
TOTAL TIME
Ingredients
1 ¼ cup Anthony’s Goods Almond Flour ¾ cup Anthony’s Goods Buckwheat Flour ½ cup Anthony’s Goods Brown Rice Flour 1 cup Anthony’s Goods Coconut Sugar 1 tsp baking powder ½ tsp baking soda 1 tsp salt 1 tsp Anthony’s Goods Ceylon Cinnamon ¼ tsp ground all spice ¼ tsp ground nutmeg 1/8 tsp Anthony’s Goods Ground Cloves 1 cup pumpkin puree 1 cup full fat coconut milk ½ cups Anthony’s Goods Coconut Oil, melted 2 T apple cider vinegar 1 tsp vanilla extract 1 egg Frosting of choice Orange food coloring
Instructions
In a bowl, combine the dry ingredients: almond flour, buckwheat flour, brown rice flour, coconut sugar, baking powder, baking soda, salt, cinnamon, all spice, nutmeg, & cloves. Next, stir in the wet ingredients: pumpkin, coconut milk, coconut oil, apple cider vinegar, vanilla, and egg until combined. Add cupcakes liners to a cupcake pan. Fill the liners up ¾ full with batter. Next, place the cupcake pan into the oven and bake for 20 minutes or until the cupcakes are baked through. Remove the cupcakes from the pan and place them on a cooling rack. Repeat until all of the cupcake batter is gone. Place ½ cup of frosting in a bowl and add a few drops of orange food coloring; stir to combine. Next, add ¼ cup of white frosting to a piping bag. On top of the white frosting, add the orange and then another ¼ cup of white frosting. Pipe out a bit of frosting until the frosting has a nice mix of orange and white. Pipe the frosting onto cupcakes. Store the cupcakes in a covered container.
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