Gluten Free Halloween Cupcakes
These Gluten Free Halloween Cupcakes contain a dose of good-for-you ingredients. Enjoy them frosted as a Halloween treat or skip the frosting and eat them as breakfast muffins. The eggs cannot be replaced in this recipe.
2/3 cup coconut flour, sifted
1/4 cup arrowroot powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground allspice
5 eggs, room temperature
3 cups shredded carrots
1/2 cup coconut milk (not coconut beverage)
1/2 cup unsweetened applesauce, honey or combination
1/4 cup melted coconut oil
1/2 teaspoon vanilla liquid stevia*
1/4 teaspoon fine sea salt
1 cup chopped walnuts, optional
1 cup raisins
Note: If you omit the stevia in this recipe, use 1/2 cup honey and no applesauce.
Preheat oven to 350 degrees. Line 2 muffin pans with unbleached paper liners to make 17 cupcakes.
Place coconut flour, arrowroot powder, cinnamon, baking soda and allspice in a bowl and whisk to combine.
In a separate mixing bowl, place eggs, carrots, coconut milk, applesauce, coconut oil, stevia and salt. Mix ingredients with an electric mixer until combined.
Add dry ingredients to wet ingredients, mixing to combine. Stir in walnuts, if using, and raisins.
Using a large (1/3 cup) ice cream scoop with a lever, transfer batter to prepared muffin pan, filling 17 cups equally. (An ice cream scoop makes nice, rounded tops and is faster than using a spoon.)
Place cupcakes in preheated oven and bake until done, about 30 minutes. Remove from oven and let cool.
When cool, top with orange-colored frosting and sprinkles, if desired.
Recipe makes 17 cupcakes
Serving size: 1 cupcake
Calories 134, Protein: 3g, Total Fat: 7g, Sodium: 55mg, Cholesterol: 62mg, Carbohydrates: 15g, Fiber: 3g
Halloween Party Tip
Have a pumpkin hunt! Hide miniature pumpkins around your house or yard and let the children collect them in their Halloween buckets. The child who finds the most wins a prize.