Pumpkin Pie Cupcakes
- 2/3 cup garbanzo bean flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1, 15 oz. can pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated skim milk
Serves: 12
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, syrup/sugar, brown sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Cooking Tip: These cupcakes are more of a pumpkin pie consistency so they may not look done. They are quite dense and will sink as they cool.
Nutrition Facts (1 serving):
Calories: 103 kcal
Carbs: 18 g
Protein: 4 g
Sodium: 168 mg
Recipe Adapted from: Oh My Goodness Chocolate Desserts Blog. We used this recipe in a Simple Cooking with Heart Class and it was featured on Keloland Living.
