Pumpkin Cupcakes with Chocolate-Hazelnut Topping

Made with almond flour and eggs, and no refined sugar, these moist, spicy cupcakes keep you satisfied for a while without throwing you under a sugar roller coaster.
By Mariela Alvarez Toro
Pumpkin Cupcakes with Chocolate-Hazelnut Topping

Pumpkin Cupcakes with Chocolate-Hazelnut Topping
 
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Cook Time
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Made with almond flour and eggs, and no refined sugar, these moist, spicy cupcakes keep you satisfied for a while without throwing you under a sugar roller coaster.
Author:
Recipe Type: Bakin
Serves: 9
Ingredients
  • 1½ cup blanched almond flour
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg
  • ¼ tsp. cloves
  • ½ cup pumpkin puree, fresh or canned
  • 2 tablespoons raw local honey
  • ¼ cup maple syrup
  • 3 large eggs
  • ⅓ cup chopped roasted hazelnuts
  • 2 oz dark chocolate (more if desired)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 9 muffin liners. Set aside.
  2. Place almond flour, sea salt, baking soda, and spices. Blend until well incorporated.
  3. Add pumpkin puree, honey, maple syrup, and eggs. Blend until well incorporated.
  4. Pour ¼ cup of the batter into each muffin liner. Evenly divide the chopped hazelnuts and chocolate over the muffins, if using.
  5. Bake for 25 minutes, or until fully cooked. Remove from oven and let cook for an hour before serving. Enjoy!

Mariela Alvarez Toro

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.

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