Raspberry Pumpkin Pupcakes
Ingredients
Pupcakes
- 1 cup of ground certified gluten-free oat flour
- 1 tsp. aluminum-free baking powder
- ¼ cup melted coconut oil
- ¼ cup pure canned pumpkin, not pumpkin pie mix
- ¼ cup unsweetened apple sauce, preferably organic
- ¼ cup frozen raspberries
Frosting
- ¼ cup pure canned pumpkin, not pumpkin pie mix
- 1 Tbsp. organic almond, soy or oat milk
- 1 Tbsp. ground oat flour, certified gluten free
- 1/8 tsp. ground Ceylon cinnamon
Instructions
- Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.
- Next, add all of the pupcake ingredients except the raspberries to a food processor and blend until smooth.
- Next, gently fold in the frozen raspberries, stirring the mixture 1-2 times.
- Pour the mixture into 6 muffin tins and bake for 20-25 minutes or until the pupcakes are golden brown and the center is set.
- While the pupcakes are baking, make the frosting by adding all of the ingredients to a mixing bowl and stir.
- Transfer the frosting to a zip lock style bag and cut a small hole in one corner. Place in the fridge until the pupcakes are baked and cooled.
- Once the pupcakes are done, allow them to cool and then use the piped frosting to frost each one.
Notes
Store any leftovers in a sealed container for 2-3 days. You can also freeze the pupcakes and frosting separately for later use.