Featured Food Treats

Healthy Pumpkin Pie Cupcakes

October 1, 2016

Happy October 1st!

I decided to whip up a yummy treat using some canned, organic pumpkin puree’.

‘Tis the season for all things PUMPKIN!

If you’re a pumpkin pie lover – make this recipe!

It is refined sugar free, gluten free and dairy free πŸ™‚

***Warning: These cupcakes have the consistency of the inside of a pumpkin pie. If you are okay with this texture, continue on!

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Healthy Pumpkin Pie Cupcakes
Print Recipe
Servings
12 cupcakes
Servings
12 cupcakes
Healthy Pumpkin Pie Cupcakes
Print Recipe
Servings
12 cupcakes
Servings
12 cupcakes
Instructions
  1. Preheat oven to 350 degrees and line muffin tin with liners and spray with baking spray (I used coconut spray).
  2. Mix all ingredients in a food processor (minus the chocolate chips and walnuts if you choose to add those in. You may need to scrape the sides of the food processor once or twice and repeat.
  3. Optional: fold in desired amount of chocolate chips and walnuts.
  4. Pour into 12 muffin tins.
  5. Bake for 25 minutes.
  6. Let them cool completely and eat up!
  7. Store in the refrigerator.
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