Like we mentioned we craved cupcakes the other day. And due to high request for recipe, we just had to recreate them, oh darn 😉
It is not quite like a “cupcake”
Has a dense texture, so has similar characteristics of a muffin.
So we are calling it muf-cake It is a real simple recipe too!
Ingredients for our sugar-free pumpkin muf-cakes:
- 1/2 cup millet
- 1/4 cup amaranth
- 1/4 cup arrowroot
- 2 tbsp flaxmeal (ground up flax seeds)
*Substiutions: if you do not eat gluten-free you can sub 1 cup any flour of your choice. Other gluten-free flours that would work are sorghum or brown rice and for the arrowroot starch you could do tapioca (will provide a different chew).
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp vanilla*
- 1/2 tsp baking soda
- 1 tbsp xylitol (our sugar replacement)
*note- we use a sugar-free alcohol free vanilla so flavor less intense than other vanillas, so may use less
- 1/2 cup coconut milk (or any non-dairy milk of your choice)
- 1/4 cup pumpkin puree
Pre-heat oven to 325. Place all ingredients into a bowl and stir together. Batter will be thick. Scoop into cupcake liners. Makes 6 cupcakes/muffins. Bake at 325 for about 20 minutes.
Coconut butter frosting:
Beat about 1/2 cup coconut butter (not oil) with 2 tbsp coconut milk. Sweetened with a few drops of stevia to taste.
These are a perfect dessert for my candida healing journey Shh, they are already gone, I guess back to the kitchen again.
Till next time,