Pumpkin Apple Cupcakes Recipe 55

Steps:

• Preheat the oven to 350°F and spray muffin pan with nonstick cooking spray. In a medium bowl, combine all the dry ingredients including sugars. In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples. Fill greased muffin tins about 7/8 full-almost to the top, and sprinkle with the topping if desired. Bake for about 20 to 24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

Steps:

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
• Fill the bottom of a baking dish with 1/4 inch water. Cut the pumpkin in half vertically, remove the seeds, and place cut side down in the baking dish. Roast for 45 to 55 minutes, until the pumpkin is soft when pierced with a fork. Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 1/2 cup.
• In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, cinnamon, nutmeg, ginger, and cloves. In a food processor, pulse together the eggs, grapeseed oil, agave nectar, vinegar, and pumpkin until well combined. Add the almond flour mixture and pulse until thoroughly combined, about 30 seconds.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 18 to 23 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Steps:

• Combine all cupcake ingredients in a large mixing bowl and beat with a mixer until well blended.
• Turn mixer on high and beat for 3 more minutes.
• Line a muffin pan with 24 paper muffin cups.
• Fill each cup about 3/4 full with the cupcake mix.
• Cook in preheated 350 degree oven for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
• Allow to cool before removing from pan.
• To make the frosting, combine all frosting ingredients in a large bowl and beat until smooth.
• Frost cupcakes after they are completely cooled.