These delightful little pumpkin pie cupcakes are a throwback to Polly’s egg allergy. During those desperate days, I spent too much time wondering what on earth I’d feed my child. Thankfully we’re in a much better place now, but I learnt how to be creative back then.
I remember trawling the internet searching for recipes that were not just grain free, but egg free too. It was much harder than I thought it would be, so I did what I always do. Got out my apron, and started chucking ingredients together until I was happy with the taste.
Need a healthy guilt free treat? You’re in the right place!
The pumpkin/butternut squash base make these cupcakes a truly guilt free bake. Flavoured with cinnamon and vanilla, they are dense and fudgey, and super moreish. The best thing of all is that they won’t leave you feeling meh afterwards, as they’re free from grains and refined sugar. The icing is made primarily from cashew nuts, which sounds a bit random, but trust me, it’s absolutely delicious. Overall they’re a win for any time of the day.
I had a bit of an epiphany while I was trying to take photos of these cakes over the weekend. I’ve known for a long time that my sweet treats will never look as good as their sugary/gluteny/buttery counterparts, but I’ve made my peace with that. My food is all about the flavour, and the fact that it’s great for my family. If you’re in need of healthy inspiration, you’re definitely in the right place. Take a look at this Pinterest board for more yummy recipes.
Pumpkin Pie Cupcakes with Sweet Icing. This recipe is free from all grains (not just gluten), dairy, egg and refined sugar.
Ingredients to make 12
(for the cupcakes) 400g pumpkin or butternut squash
120ml coconut oil
40g coconut flour
40g ground almonds
40g ground flaxseed
2 tbsp water
1-2 tbsp honey
Tsp bicarb of soda
(for the icing) 200g cashew nuts
60ml coconut oil
2-3 tbsp honey
– two hours ahead of baking, put the cashew nuts into a bowl and cover with cold water. Soaking the nuts will make them easier to blend, and also easier to digest
– preheat your oven to 170c and line a 12-hole cupcake tray with cases
– peel and de-seed your pumpkin/butternut squash and cut into small chunks. Place in a saucepan with the cinnamon and water. Bring to the boil then simmer on a low heat with the lid on for about 40 mins until it is fork-mashable
– tip the contents into your blender or food processor, along with all the other cake ingredients and whiz until well combined. Sweeten the batter to your taste, one tablespoon of honey is enough for us, but you might want to add a little extra
– divide the batter between the cases and bake for 25 mins
– allow to cool completely before icing them
– to make the icing, drain the cashews and tip them into your blender or food processor
– blend the cashews, along with the coconut oil and 2 tbsp of honey, adding more honey to taste if needs be
– you’ll now be ready to ice the cakes, get the piping bag out if you’re feeling fancy otherwise use a knife to spread over the cakes
– serve immediately, or make in advance and store in a cake tin. They are particularly delish after they’ve been in the fridge