we made these muf-cakes last week and fell in love.
we first discovered our muf-cake idea a few months ago with our original sugar free pumpkin muf-cake with coconut frosting.
why muf-cake for this recipe?
well, the recipe ended up being a little more dense then a typical cupcake should therefore we look at it more as a muffin. but it has a ‘frosting’ on top therefore making it a cupcake, right?
so it is breakfast or dessert?
that is what we were thinking of when we decided on a name to describe our yummy sweet and a little savory muf-cake.
we had persimmons on hand so we wanted to make something using those. if you do not know what a persimmon is we will tell you. a persimmon is an edible fruit. this brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber. persimmons are widely available September through December, with a peak during November. so grab yourself a persimmon and enjoy. promise you will love it.
today’s recipe was inspired by our first love of savory ‘sweet’ treat our savory avocado donut.
Pure2raw recipe: Butternut Squash Muf-Cake with a Persimmon Tahini Frosting
prep-time: 5 minutes
bake-time: 18-20 minutes
tools needed: muffin pan, blender or food processor (to blend squash) (we used reusable flexible silicone cupcake baking cups)
made about 8 muf-cakes
- 3 tbsp coconut flour (3/4oz)
- 1/ 2 cup sorghum flour (2 1/4oz)
- 3 tbsp nutritional yeast (1/2oz)
- 6 tablespoon flax meal (1 1/2oz)
- 2 1/2 teaspoon baking powder
- 1/8 teaspoon cayenne
- 1/3 cup xylitol or sucanat, or coconut sugar (we used xylitol – 2 1/4oz)
- 1/2 cup butternut squash puree (4 oz)
- 1/2 cup water (4 oz)
- 1 teaspoon apple cider vinegar
- 3 tablespoon coconut oil (1 1/2oz)
Make your butternut squash puree. If you already have a puree on hand then you can skip this step. But if you don’t just skin and cut up your butternut squash and place in oven at 350 degrees and bake till soft about 20-30mins. Once butternut squash is soft let cool a little before blending it up in your blender or food processor.
When you have your butternut squash puree ready place in a large bowl and add in the remaining wet ingredients (do not add water that gets added last) and sugar of choice.
Put your oven at 325 degrees to bake you muf-cakes.
Next, start to measure out your dry ingredients and place in a bowl. Grab your bowl with the wet ingredients and slowly add in your dry. Then pour in your warm water (we like to heat ours up some) and stir till combined. Batter will be thick.
Spoon you batter into your muffin liners. We got 8 muf-cakes.
Bake for 18-20 minutes or till toothpick comes out clean.
now time to make the topping!
Pure2raw Recipe: Persimmon tahini frosting
prep-time: 5 minutes
tools needed: blender (or food processor)
- 1 permission (used a Fuyu persimmon)
- 1 tablespoon maple syrup
- 1-2 tablespoons tahini (we did two but depends how much you like tahini)
Place permission, tahini and maple syurp in blender and blend till smooth. Add more sweetness if desired.
*we provided the weight for the measurements to help people get better accuracy of the amount used in recipes. In our bakery that is how all of our products are made – done by weight. We hope this helps people when learning to bake without gluten and eggs.
once frosting is ready. spoon frosting on top of your muf-cakes.
we love our savory and sweet mixed goodies. love the balance of winter flavors is this recipe. and we love that little bit of heat that the cayenne brings into the muf-cakes too. nothing like a little spice to get you going
these gluten-free muf-cakes are a little sweet. a little savory. a little hot. just heavenly. like we mentioned earlier these are not your typical ‘cupcake’ style desserts because not only being gluten-free and vegan these are rich, dense style cake muffins. hence muf-cake as our name
Twins Question: do you like mixing sweet and savory together? do you like persimmons? have you ever had a persimmon?
till next time,