Look, you put pumpkin in anything and it takes it to a whole new level. I love pumpkin season. Unnaturally so. Some people move to the islands to find eternal summer…I’m still searching for that spot on Earth that will give me Eternal Fall. Open to suggestions.
Funny story…I’m a lot like most people in that when I get a general recipe template for a cake/bread/muffin/whatever I kinda run with it. Why mess with what works? Uh…well maybe when you’re so out of touch with what’s actually in the pantry before you start a mega batch of cupcakes for a family gathering that starts in 2 hours. Like, when everything is mixed up and the last thing you need to add is 1/2 cup of coconut flour and…you only have 1/4 cup but it’s not like you can just add almond meal instead because the fat-to-egg-ratio is already WAY off. Oh geez. Solution? Add some random stuff until the batter LOOKS normal. Then bake. And pray.
And wouldntcha know it…every last one was gone within the hour. Cue the happy dance.
- ¼ c coconut flour
- ¼ c arrowroot powder
- ¼ c tapioca starch
- ¼ c palm sugar
- ½ t salt
- ½ t baking soda
- ½ t baking powder
- 2 t pumpkin pie spice
- 1 t vanilla
- 5 eggs
- 2 egg whites
- ½ c cashew butter (or coconut butter for nut free…ghee will also work)
- ½ c maple syrup
- ½ c pumpkin puree
- Frosting of Choice
- Add all the dry ingredients into a large mixing bowl.
- In a separate bowl, cream together the cashew butter, maple syrup, pumpkin, eggs, and egg whites and vanilla.
- Add dry ingredients to wet.
- Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture)
- Fill lined cupcake tine ¾ full with batter.
- Bake at 350 degrees for 25-30 minutes, until they pass the toothpick test.
- Frost the cupcakes when the have cooled completely.