The perfect fall Pumpkin cupcakes

It is no secret that I love fall. The leaves start turning brown, days get shorter and the terrible hot summers we have here on the island are finally cooling down. It is also the time of the year I love to spend most in the kitchen because we get so much amazing fresh produce from our fields. If you haven’t FALL-en in love with baking quite yet, I am going to introduce you to a recipe today you are going to LOVE. My Fall pumpkin cupcakes

All you need to do is turn up your favourite music, and get ready to receive lots of hugs from your loved ones when you bake these amazing muffins for them.

The fall pumpkin cupcakes recipe itself is based on a pumpkin bread recipe my grandmother used to make.

However, since my celiac diagnosis, I had to experiment with the ingredients more to get them to taste so nice and be GF. In fact, I use a combination of 3 types of flour to get the texture I want.

Ingredients to make 12 fall pumpkin cupcakes:

For a more accentuated flavour, you can add 1 1/2 tsp pumpkin spice. I only did this once and my family preferred the more natural version

icing**(optional)

Instructions

muffins:

  1. Preheat your oven to 180 degrees Celcius (350 F) for around 10 minutes and line a muffin pan with 12 muffin liners.
  2. In a large bowl, mix together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, using a hand blender
  3. In a separate bowl, blend the dry ingredients, coconut flour, arrowroot, almond flour, baking soda, salt, cinnamon and pumpkin spice if using until well combined.
  4. Slowly fold into the wet mixture, first by hand then using the hand blender until smooth and well combined.
  5. Fill the liners 3/4 of the way with batter
  6.  Bake in the preheated oven for 35 minutes or until they rise and a toothpick inserted near the centre of one comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool.
  8. If making the icing, stir together all ingredients in a small bowl until very smooth. Drizzle icing over completely cooled muffins before serving. Enjoy with a warm cup of tea or chai latte!

PS. Don’t forget to check out my amazing breakfast recipe bundle.