A delicious way to use up pumpkin during the spooky season
Ingredients
Wet ingredients
1/2 cup extra virgin olive oil
1/2 cup pumpkin puree
1 small banana
2 tsp vanilla essence
1 tbsp maple syrup
2 medium eggs
Dry ingredients
1/2 cup raw cane sugar 1 cup brown rice flour 1/2 cup buckwheat flour 1 tsp cinnamon 1 tsp baking soda 1/2 tsp gf baking powder 1/2 tsp salt 1 cup dark chocolate chips
Instructions
Step 1 :
To make the pumpkin puree; pre
heat the oven to 200 dc and
roast the pumpkin without skin
in the oven coated in a little
olive oil until soft but not
brown. You will need about a
cup of raw pumpkin to make 1/2
cup puree. You can make this
ahead of time.
Step 2 :
Add the pumpkin puree, banana,
vanilla essence, eggs, olive
oil and maple syrup to a
blender and combine until
smooth.
Step 3 :
Mix the flours, baking soda,
cinnamon, salt, baking powder
and sugar in a bowl to combine.
Step 4 :
Mix the dry and wet ingredients
together. Lastly mix in the
dark chocolate chips.
Step 5 :
Divide the mixture into your
cupcake moulds and bake in the
oven for 15-20 minutes at 200
dc until risen and lightly
brown on top.
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