#Gluten-Free  #Grain-Free  #Vegan

Pumpkin Almond Cupcakes

I made these cupcakes for a friend’s Halloween Party and they were a hit!  Everyone commented upon the depth and rich, pumpkin flavor of the essential vegetable in Autumn, and my fav – KABOCHA pumpkin 🙂

Dry Ingredients:

• 1 cup pumpkin puree (I make fresh roasted kabocha pumpkin for homemade puree)
• 1/2 cup sucanat
• 2 1/2 almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine ground sea salt
• 2 tsp ground cinnamon
• 1/4 tsp cloves
• 1/4 cup toasted almond pieces

Wet Ingredients:

• 4 tbsp cold-pressed virgin coconut oil
• 1 tsp vanilla extract (be sure to use gluten-free if you have a sensitivity)
• 1 tbsp chia seeds

Let’s get started:

Preheat oven to 350°F. Line cupcake tins with unbleached parchment paper liners.

Place chia, coconut oil and vanilla extract in a blender and let sit for 5 minutes in order for the chia to plumpen (or form gel-like consistency). After 5 minutes blend thoroughly.

In a large bowl, mix the dry ingredients thoroughly. Then add the wet ingredients to the dry and mix well.

Spoon batter into cupcake liners, filling them about 85%. Place in the oven and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

Next step…enjoy!