Halloween has always been a let down for me (except for a classmates halloween sleepover party in the 4th grade). You plan for weeks, spend hours getting ready and it never really lives up to the expectations. Like New Years.. or Valentines Day. The only good thing that comes from the holidays is the food. Holiday food.. it’s the best! Chocolates for Valentines, Gingerbread and Snowball cookies at Christmas, and of course pumpkin flavoured every thing at Halloween.
Like all my other recipes these cupcakes are VERY easy to make! They are moist, a little dense because I used oat flour and homemade pumpkin puree, spiced perfectly and they won’t let you down like every party this time of the year that promises to be the “best and scariest party of your life!” I promise 😛
- ¼ cup + 2 Tbs oat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 packets stevia
- 2 pinches ground nutmeg
- A pinch ground ginger
- A pinch salt
- ¼ tsp cinnamon ( If you aren't as obsessed with cinnamon as I am then cut down to your taste)
- ¼ cup pumpkin puree
- 1 tsp coconut oil
- 2 tsp pure maple syrup
- Spider web drizzle:
- 1 Tbs vanilla casein protein powder
- 1 Tbs greek yoghurt
- 1 Tbs milk
- Heat the oven to 180 degrees celsius and place 4 cupcake liners in a muffin pan.
- In a small bowl, mix together the oat flour, baking powder, soda, stevia, nutmeg, ginger, cinnamon and salt.
- Add the pumpkin puree, oil and maple syrup to the oat flour and mix it all the ingredients are combined. You can do this with a spoon, no need to bring out the whisk or blenders.
- Gently spoon about a tablespoon of batter into each cupcake liner and bake in the oven for 15-18 minutes.
- Let the cupcakes cool completely before frosting them or enjoy them plain.
- If you don't have casein protein powder or just want a different frosting, use a mixture of low fat cream cheese (or ricotta) + greek yoghurt + maple syrup
Why They’re Good for You:
Most people will overlook the pumpkin when it comes to health benefits and move straight over to carrots or spinach. But pumpkin should be right up there side by side with these two anti-oxidant rich veggies. Pumpkins are a rich source of numerous vitamins and minerals such as Vit A, Vit B2, Potassium, Copper and Iron.
If you don’t have time to make your own pumpkin puree and have to use the canned type just make sure to check the ingredients to make sure there isn’t any sugar or other ingredients added. Pumpkin puree should just have pumpkin in it!