These pumpkin cupcakes/muffins/little cakes, whatever you want to call them, are outrageous. They are flourless, moist, crunchy and delicious. In addition, this real food recipe is so easy to make, you can just mix it up with a large spoon. From start to finish you only need about 45 minutes, including baking time. Do you like flourless chocolate cake? You will love this just as much ( even better) . The original recipe was for pumpkin brownies- ( so you could put them in an 8X8 pan) I just changed the shape by making into pumpkin cupcakes.
It is a perfect gluten/grain free recipe boasting all the fall flavors. The chunky almond butter ( you could probably use peanut butter) makes it a little crunchy while the pumpkin keeps it nice and moist and flavorful. Since it is flourless, you don't have to buy expensive flours. These are #1 winners !!
I made mine with cooked pumpkin, but you could substitute any cooked and mashed orange vegetable. High in protein, vegetables, and good fat, these pumpkin treats are nutritious. Perfect for when the kids( or big kids) get home from school.
These individual little cakes smelled so good coming out of the oven, my husband and grand kids barely waited for them to cool off before diving in. They each gave the recipe a 10!!
You have to taste them to believe how good they are.
Ingredients:
optional: or if you really want to be bad, use semi sweet chocolate chips instead of raisins-( you know what we used )---chocolate and pumpkin? amazing
Directions:
Preheat oven to 350 degrees.
Mix all of the ingredients together till smooth. ( I mixed it by hand with a large spoon)
Pour batter into cupcakes tins ( makes 11) fill the 12th 3/4 full with water.
Bake for 25-30 minutes . Test with a toothpick. Cool and enjoy.
I love the rich orange color of the pumpkin in the batter
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