Pumpkin Pie Cupcakes
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Pumpkin Pie Cupcakes
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| Servings | Prep Time |
| 12cupcakes | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
Dry ingredients:
- 1cup chestnut flour
- 1cup buckwheat flour
- 1tsp baking powder
- 2tsp pumpkin spice
- 1/2tsp sea salt
Wet ingredients:
- 1cup pumpkin puree(homemade or canned)
- 2 eggs
- 1/2cup agave syrup(or any other wet sweetener)
- 1/4cup coconut oil(melted)
- 1tsp bourbon vanilla
Topping:
- 1/2cup chopped pecan nuts
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’