Pumpkin cupcakes with date past

 
Ingredients (10 cupcakes)
Ingredients
Date paste: 1 ½ cups
Oat flour: 1 cup
Almond flour: 6 tbsp
Baking powder: 1 ½ tsp
Salt: ½ tsp
Pumpkin puree: ¼ cup
Coconut milk: 10 tbsp
Apple cider vinegar: 1 tbps

Instructions
1.Mix the flours, baking powder, and salt in a bowl.
2.Add milk, apple cider vinegar, pumpkin puree slowly to the bowl and mix until combined.
3.Add date paste and continue mixing. You may need to use your hand or a processor in this step.
4.Place baking cups in muffin tins, and put a large spoonful of this batter in each of them. Don’t fill the cups, it is better to fill about ¾ of the cup.
5.Preheat the oven to 350 F/ 175 C for 5 minutes. Then, bake the cupcakes for 20 minutes. Since the heat of ovens might not be equal, it’s better to check the cakes after 17 minutes to make sure they aren’t going to burn.
6.Remove the cakes from the oven and muffin tin, leave them at room temperature to cool.
7.After the cupcakes are cooled, you can add other ingredients on top of them.


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