Is it too late in the season for pumpkin recipes? Not yet, perhaps January 2.
Every year John becomes pumpkin obsessed…all things pumpkin (except lattes). So I knew that creating a healthier version of a pumpkin baked good was in order.
It has been a bit of a struggle, we have a tiny kitchen with minimal kitchen paraphernalia..we don’t even have a blender! So I’ve been getting a little inventive in the kitchen using your most basic utensils. (think bowl, spoon, fork, spatula)
Bars would have been better—but we don’t have a regular square/rectangle pan! I digress, read on for cupcake goodness.
Here is the recipe for my Pumpkin Cream Cheese Cupcakes:
Pre-heat oven to 350º
Mix dry ingredients:
3/4 cup buttermilk kodiak cake mix
1/2 cup coconut flour
2T chickpea flour
1/2 cup stevia
1T pumpkin pie spice
Mix wet ingredients:
15oz pure pumpkin
2 eggs
1/4 cup brown sugar
4T coconut oil
Combine wet & dry ingredients & bake for 8-12 minutes.
For the frosting, simply leave a stick of cream cheese out until it’s room temperature. I mixed it with liquid stevia until it tasted just right.
Wait until the cupcakes cool before frosting, then sprinkle cinnamon on top. Voila! Hopefully yours turn out prettier than mine!
