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Greetings. During this cold and raw weather, something with warming spices is welcome. These muffins or tea loaves are soul-soothing, especially with a warm drink. They are also gluten-free and high in protein and fiber, so they don’t spike your blood sugar or leave you hungry soon afterward.
Pumpkin Cupcakes
(gluten-free)
2 cups almond flour ½ cup coconut flour
¼ cup arrowroot flour 1 tablespoon baking soda
1 tablespoon ground cinnamon 1 tablespoon ground ginger
1 teaspoon ground nutmeg ½ teaspoon ground cloves
1 cup canned or fresh pureed pumpkin
6 eggs ½ cup melted butter ½ cup packed brown sugar
½ cup molasses 2 tablespoons apple cider vinegar
1 cup finely chopped pecans
1 cup finely-chopped dried apricots
Preheat oven to 350 degrees F. Butter 12 muffin cups or 2 small loaf pans (about 7” x 4”). In a large bowl, combine dry ingredients (1st 8 ingredients above). In a large mixing bowl, combine pumpkin, eggs, butter, brown sugar, and molasses on medium speed for about 30 seconds, or until well mixed.
Add vinegar, and mix well, about 15 seconds. By hand, fold wet mixture into dry until almost completely incorporated.
Fold in nuts and fruit. Transfer to muffin tin or loaf pans. Bake 20 – 25 minutes for cupcakes, or 35 – 45 minutes for loaves, until a toothpick comes out dry. If desired, frost with cream cheese frosting or top with whipped cream when serving.