Ingredients
Dry ingredients:
- 1 cup chestnut flour
- 1 cup buckwheat flour
- 1 tsp baking powder
- 2 tsp pumpkin spice
- 1/2 tsp sea salt
Wet ingredients:
- 1 cup pumpkin puree (homemade or canned)
- 2 eggs
- 1/2 cup agave syrup (or any other wet sweetener)
- 1/4 cup coconut oil (melted)
- 1 tsp bourbon vanilla
Topping:
- 1/2 cup chopped pecan nuts
Servings: cupcakes
Instructions
- Preheat oven to 180°C/350°F.
- In a bigger bowl mix all dry ingredients.
- Put all the wet ingredients in a blender and blend until well mixed.
- Add the wet part into the dry part and stir until well combined.
- Place 12 cupcake forms in a muffin tray and fill them with the muffin dough. Put some chopped pecan nuts on the top and bake them for around 25 minutes. After 20 minutes check with a tooth stick, if it come out clean they are ready.
- Take them out of the oven and let them cool on a cooling rack.
Recipe Notes
For additional decoration you can put some icing sugar. Or drizzle some chocolate on the top. If you want to make them more 'spooky' put some Halloween decoration tabs or make some marzipan fingers that are 'bleeding' and stick them into the muffins. You can be sure it will look 'authentic'
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