I volunteered myself to take on pumpkin pie duty for this thanksgiving. After searching the web for recipes and getting excited over nothing I came to the realization that I don’t really like pie that much. I am Australian and grew up eating savory meat pies and I guess there is something in the back of my mind that just can’t shake that association.
So I decided to come up with something different that I could make in advance to keep the peace on thanksgiving day. (I am extraordinarily messy and rather clumsy in the kitchen and could possibly wreak havoc when 10 of us are all trying to prep at the same time)
These cupcakes are light in texture and delicious! Here is a link to the cashew cream recipe I used. (I added honey instead of agave and substituted some of the water with coconut milk).
Dry Ingredients (makes approx. 9 cupcakes)
- 1 cup plus 2 tbsp almond flour
- 1/3 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup organic pumpkin puree (I used tinned, make sure only ingredient listed is pumpkin)
- 1/4 cup light coconut milk
- 1 tsp vanilla essence
- 2 tbsp coconut oil
- 1/2 cup honey
- 1 tbsp molasses
Preheat the oven to 375F.
Mix the dry ingredients together in a medium bowl. In a large separate bowl whisk the eggs together then add the remaining ingredients and stir until completely smooth. Add the dry ingredients into the wet ingredients and combine.
Spoon batter into baking cups about 2/3 full. Place in the oven for about 20 minutes, until top is golden. Allow to cool completely before adding icing.
Once cooled top with icing and grate a little orange or lemon zest if desired.
Note: molasses is very dark, I love the distinct flavor it imparts. The less used the more golden pumpkin in color the cupcakes will be.