On top of all the fun festive crafts we’ve been getting stuck into this year, I’ve really enjoyed experimenting with a little gluten free festive baking. A little trial run for the Christmas festivities, perhaps. My latest passion is flavour combinations and my new favourite autumnal flavours are cinnamon and pumpkin in both sweet and savoury dishes. These cupcakes are a big hit in this house and I’ll be very sad when it’s no longer pumpkin seasons!
1/2 cup softened coconut oil
1/3 cup honey
1 1/2 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup roasted pumpkin puree
1/2 cup coconut milk
• Preheat the oven to 180
• In a large bowl, mix together all wet ingredients.
• Slowly add dry ingredients and incorporate.
• Fill cupcake cases to ¾ full bake and bake for 20-25 minutes
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