Mini Pumpkin Cupcakes
Light and fluffy mini pumpkin cupcakes with coconut whip cream
Ingredients
- 3 flax eggs , (3 tablespoons ground flax + 9 tablespoons water)
- 1 cup pureed pumpkin
- 1/4 cup maple syrup or honey
- 1/4 cup coconut sugar
- 1/2 cup olive oil
- 1/2 cup coconut milk
- 2 teaspoons vanilla
- 4 tablespoons apple cider vinegar
- 2 1/2 cups oat flour , (2 1/2 cups oats ground into a flour)
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Coconut Whip Cream
- Coconut cream from two 400 ml cans of chilled full-fat coconut milk ,the thick white part
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/2 teaspooon cinnamon
Instructions
- Line 2 mini muffin tins with 42 mini silicone or paper muffin liners and set aside. Alternatively line a regular muffin tin with 20 silicone of paper muffin liners. Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, prepare the flax eggs by adding the ground flax and water and stir until combined. Allow to thicken for 5 minutes.
- Once thickened, add the pumpkin puree, maple syrup, coconut sugar, olive oil, coconut milk, vanilla, and apple cider vinegar. Stir until combined.
- Add the oat flour, coconut flour, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined.
- Scoop the batter evenly into the 42 prepared muffin cups. Bake in the preheated oven for 19-21 minutes, or until slightly golden. If baking regular muffins, bake for 27-29 minutes. Cool completely when done.
- Meanwhile, prepare the coconut whip cream. Scoop the thick, white coconut cream into a small bowl or stand mixer. Add the maple syrup, vanilla, and cinnamon. Whip with a hand held beater or stand mixer until thick. Set in the fridge to chill.
- Once the cupcakes have cooled completely and the whip cream has chilled, pipe or dollop the whip cream onto each cupcake. Enjoy.