When I think pumpkins I immediately think orange, fall, folklore where an old woman makes her escape through a dense forest riddled with wild animals by sitting inside the gigantic pumpkin. For some weird reason I never ate much pumpkin growing up. But after coming to US, I have come to appreciate this under appreciated fruit. I love घारगे (sweet pumpkin puris), गावर डांगर भाजी (cluster beans-pumpkin vegetable), डांगर-भरीत (savory mashed pumpkin) etc...
The other day I found some pumpkin purée lying in my refrigerator. Immediately my mind started spinning some wheels and poof! Pumpkin Chocolate Chip Cupcakes were born.... The bright orange flesh is loaded with fiber and key nutrients. The addition of coconut milk & coconut oil makes these cupcakes lighter and aid in digestion. Your digestive system will actually love you for eating these hearty cupcakes.
Ingredients:
1 cup whole wheat pastry flour
1 cup coconut palm sugar
1 cup canned pumpkin purée
3/4 cup coconut milk
1/2 cup unrefined coconut oil
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. sea salt
1 tsp. cinnamon powder
1/2 tsp ginger powder
1/4 tsp. nutmeg powder
1/4 cup chocolate chips
2 T. rolled oats (optional)
Method:
1) Preheat the oven to 350 degree F. Prepare the muffin tin by brushing the top with oil & lining it with paper liners.
2) Sift all the dry ingredients (flour, baking powder, baking soda, sea salt, cinnamon, ginger powder & nutmeg powder) together.
3) In a large bowl whisk together pumpkin purée, coconut oil, coconut milk & coconut palm sugar together. Add the flour mixture, chocolate chips and stir until combined. Do not overmix.
4) Divide the batter into 10 muffin tins. Sprinkle the rolled oats on the top. Bake for about 20 to 25 mins, until a toothpick or knife inserted in the center comes out clean. Set aside to cool completely.
The other day I found some pumpkin purée lying in my refrigerator. Immediately my mind started spinning some wheels and poof! Pumpkin Chocolate Chip Cupcakes were born.... The bright orange flesh is loaded with fiber and key nutrients. The addition of coconut milk & coconut oil makes these cupcakes lighter and aid in digestion. Your digestive system will actually love you for eating these hearty cupcakes.
Ingredients:
1 cup whole wheat pastry flour
1 cup coconut palm sugar
1 cup canned pumpkin purée
3/4 cup coconut milk
1/2 cup unrefined coconut oil
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. sea salt
1 tsp. cinnamon powder
1/2 tsp ginger powder
1/4 tsp. nutmeg powder
1/4 cup chocolate chips
2 T. rolled oats (optional)
Method:
1) Preheat the oven to 350 degree F. Prepare the muffin tin by brushing the top with oil & lining it with paper liners.
2) Sift all the dry ingredients (flour, baking powder, baking soda, sea salt, cinnamon, ginger powder & nutmeg powder) together.
3) In a large bowl whisk together pumpkin purée, coconut oil, coconut milk & coconut palm sugar together. Add the flour mixture, chocolate chips and stir until combined. Do not overmix.
4) Divide the batter into 10 muffin tins. Sprinkle the rolled oats on the top. Bake for about 20 to 25 mins, until a toothpick or knife inserted in the center comes out clean. Set aside to cool completely.
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