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Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Tis’ pumpkin Season and with all the lovely visuals going around social media I got a mean craving for a pumpkin cupcake, but I did not want to blow my diet! So I knew in order to steer clear of refined white sugar and white flower I needed to come up with my own recipe.

Pumpkin Cream Cheese Cupcakes. Grain Free, refined sugar free, gluten free. Click through to read recipe!

 

The base of my creation was inspired from Erin’s Birthday Cupcakes! Really I just needed to add pumpkin, pumpkin pie spice (which I blended myself from a Betty Crocker recipe) and a little more coconut flour to thicken it up.

For the frosting it was super easy just organic cream cheese with maple sugar and a little raw cream to thin it out.

These cupcakes turned out amazing! My friend Mike said so many cupcakes the frosting overtakes the cake, but he said mine were a perfect balance! Hey! Now that’s a perfect compliment!

Pumpkin Cupcake Recipe

1 Tsp Baking soda

1 Tsp Sea Salt

2 Tsp Pumpkin pie spice

1 Tsp Vanilla

1C Coconut flower

9 Eggs

1/4 C Coconut oil

1 C Coconut Sugar

1C Pumpkin Puree*

First, pre-heat oven to 350°. In a blender, pulverize the coconut sugar until fine. If coconut oil is solid, gently warm until liquid, but not hot.

I found this super easy to do with two mixing bowls and a hand mixer, but a stand mixer would also work.

Whip the coconut oil and pulverize coconut sugar until combined. Add vanilla extract and pumpkin puree. Break all the eggs together first and then incorporate into mixture, one at a time to incorporate each egg. When all the eggs are added, blend until creamy.

Sift the coconut flour into another bowl and add the salt, pumpkin pie spice & baking soda. Add the wet ingredients to the dry ingredients and blend. Line a cupcake pan with un-dyed parchment muffin liners and scoop in 1/4 C of the batter to each one, an ice-cream scoop works well for this. Conveniently this recipe makes 12 cupcakes, perfect for a traditional muffin pan. Put cupcakes in oven on the middle rack and set your oven timer for 10 minutes. After 10, turn the tray in the oven, keeping them on the same oven sheet and bake another 15 minutes. Making total bake time a total of 25 minutes. Ovens vary, but after the first 10 minutes the cupcakes should be firming up and lightly browning at the edges. The middles will still look a little soupy. After the pan rotation and 10 more minutes the cupcakes will be just cooked and not dry or heavy. Do not over-bake! Use the timer or they won’t turn out well. Allow all cupcakes to fully cool before attempting to frost. Cupcakes can be frozen but will dry out a bit.

*For the pumpkin puree you can use canned, but I personally don’t like canned food. So I roasted fresh pumpkin in the oven and pureed it myself. Set oven on 400°, slice open pumpkin, scoop out the guts, reserve the pumpkin seeds to roast later. Then cut into 4-5” square chunks and roast for 20-30 minutes until soft. Let them cool and then spoon out all the meat from the skin and puree in blender.

Octavia Klein Photography

Maple Cream Cheese Frosting

1 Package organic cream cheese

½ C Maple sugar

¼ C Raw Cream

 

Let the cream cheese get to room temperature. Then pulverize the maple sugar in a blender­–I used my Magic Bullet. Then add all ingredients in a bowl and blend with hand mixer. If it’s too thick still just add a bit more cream. After frosting my cupcakes I dusted the tops with cinnamon.

Octavia Klein Photography

 

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

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Revivalist Kitchen’s Christmas Cassoulet, yummy french traditional cuisine, made with fresh whole food ingredients!

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Revivalist Energy Bars

Revivalist Energy Bars

Octavia Klein Photography

 

 

 

The best defense of your diet is to be prepared for snack attacks to strike. Using will power to resist cravings can be exhausting and after a while, too much resistance can wear a girl down. Enter the very easy and simply satisfying energy bar that won’t ruin your life (or if we are being a tad less extreme, ruin your diet.)

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However, most energy bars are loaded with crap. Not all, mind you, but most. Weird stuff like processed salts, chemical sugar substitutes and fiber fillers lurk under those vision blocking wrappers. Low calorie they may claim to be, they often lack quality fat and are super high glycemic food substitutes that stress out your digestive system and in the long run, do more harm than good. And rarely do they taste delicious.

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The energy bars that do taste good and are worth the time they take to eat & digest start with real food. This energy bar is almost savory due to zero added sweetener, but on a low sugar diet, the addition of dried mango complemented by the spices, will feel almost as naughty as taking a bath in dulce de leche.

 

 

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Warning: The melted coconut butter & coconut oil has hardened to hold this energy bar together. These substances will melt again, given half the chance. On a hot day, pop these energy bars in a cooler or lunchbox for your later enjoyment, in bar versus puddle form.

Revivalist Energy Bars

1 C Coconut Oil
1 C Coconut Butter
1/2 C Toasted Coconut
1/2 C Toasted Sunflower Seeds
1 C Chopped Dried Mango
1 T Ground Vanilla Bean
1 T Ground Cardamom
1 T Ground Ginger

Gently heat coconut butter & coconut oil in dehydrator or very low oven until melted. I usually pop them in my dehydrator for a few hours and they can be held until I’m ready to make the bars. The coconut butter is dense, so the trick is to get it as soft as possible without overheating it to the point of cooking the coconut. Toast the sunflower seeds and dried coconut in a 350 degree oven for around 10 minutes, then stirring once or twice, until coconut just begins to turn golden brown. Chop the dried mango. Measure out the softened coconut butter and thin it out with the melted coconut oil for ease as you mix in all the other ingredients.

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Line a pyrex dish or square to-go box with waxed paper and press mixture down evenly. The size of the pan will dictate how thick your energy bars will be, so choose accordingly. Put the pan in the fridge and allow the bars to harden for around an hour before turning them out onto a cutting board, peeling off the wax paper and cutting into bars.

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© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Kombucha Jello

Kombucha Jello

Smoothies

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Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

Brussel salad