Pumpkin Pie Cupcakes with Sweet Icing (gluten free, dairy free, refined sugar free)

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‘butternut squash pie cupcakes’ just didn’t sound right…

 

These delightful little cupcakes came about while I was trawling the internet looking for grain free, egg free bread. It’s harder than you’d think, which is bad news for my eldest unfortunately. I came across this pumpkin spice muffin recipe and adapted it based on the ingredients I had. They were a win with the girls, and I’ve been enjoying them too. They are very dense and fudgey, and make for a yummy moreish treat. So much so that I’ve made three batches in the past fortnight – well we have been entertaining lots…

Ingredients for 12:
250g butternut squash
100ml coconut oil
40g coconut flour
40g ground nuts
40g ground flaxseed
2 tbsp water
1-2 tbsp honey
Tsp cinnamon
Tsp vanilla
Tsp bicarb of soda
(for the icing) 100g cashew nuts
2-3 tbsp coconut oil
2-3 tbsp honey

 

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the batter should be very thick

Method:
– preheat your oven to 170c and line a cupcake tray with cases

– peel and deseed your squash (you could use pumpkin) and cut into small chunks. Place in a saucepan with the cinnamon and water. Bring to the boil then simmer on a low heat with the lid on for about 20 mins until it is fork-mashable

– tip the contents into your blender or food processor, along with all the other cake ingredients and whiz until well combined. One tablespoon of honey is enough for me, but you might want to add a little extra

– divide the batter between the cases and bake for 30 mins

– allow to cool completely before icing them

– to make the icing, put the cashews into a small bowl and cover with boiling water. Leave for two hours, then drain through a sieve. Blend with 2 tbsp of honey and 2 tbsp coconut oil, adding a little extra for taste and consistency. You are aiming for it to be thick but spreadable

– you’ll now be ready to ice the cakes. Serve immediately, or make in advance and store in a cake tin. They are particularly delish when they’ve been in the fridge 🙂

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13 thoughts on “Pumpkin Pie Cupcakes with Sweet Icing (gluten free, dairy free, refined sugar free)

    • Thanks for popping over hon. These have been going down a storm and the kids love them even without the icing. With just a tbsp of honey in the whole lot, that’s a massive win for me!

      Hope all’s well with you 🙂

  1. Fab recipe and perfect for those in my family including myself with allergies. Have you read I Quit Sugar For Life, some fab recipes in there too I think you would love. Thanks for linking up to #tastytuesdays

  2. Oh, this sounds wonderful, exactly my kind of recipe, and it ticks all the right boxes for my food intolerances. Must have a go at this. Thanks for sharing with #recipeoftheweek

  3. You are so clever! I love the combinations and solutions you come up with – these sound yummy. Thanks for linking up to #recipeoftheweek – I have pinned and tweeted this post and there’s a fresh linky live at 6pm 🙂

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