Ahh fall. The season of oversized sweaters, tea and…. pumpkin! To be honest I tend to eat pumpkin all year round. It just works for me. Now I can share these decadent treats with you. I actually made them for a celiac friend’s birthday at work. She isn’t AIP, and the rest of our co-workers eat a quote on quote standard diet. You would never know though because they were a hit! They are literally like eating a cupcake and pumpkin pie at the same time.
Notes: I used canned no name pumpkin here which I have always found to be “runnier” then if I baked my own pumpkin. I used the Arroy-D brand of coconut milk to chill for the cream because it has no fillers and comes out at about 3/4c cream per can at the end. If you substitute another brand, the level of cream varies.
To make gelatin eggs, pour 1/2 c cold water into small sauce pan. Sprinkle two tbsp of gelatin over top and let sit for a couple minutes. Turn the burner onto medium heat and start whisking. Continue until the water is hot, you can smell the gelatin, and you have frothed the mixture double its size. Add immediately to recipe.
- 1c canned pure pumpkin
- 1 large yellow plantain
- ¾c tigernut flour
- 1 tbsp each baking soda and baking powder
- 1 tbsp cinnamon
- 1 tsp ginger
- 2 gelatin eggs
- ¼ c coconut sugar
- ¼ c melted coconut oil
- (for whip cream) 1 chilled can of full at coconut milk
- vanilla (if allowed)
- 1 tbsp coconut sugar
- Pre heat oven to 380 deg
- peel and chop plantain
- Pulse in food processor till small bits and pieces
- add the rest of the ingredients
- blend for 2 minutes, until smooth
- Soup batter into muffin cups and bake for 30 min
- Cool on counter in muffin cups. Will still be soft in the centre.
- while cooling, make coconut whip cream by blending coconut cream with a couple drops of vanilla and coconut sugar.
- Frost each cupcake and refrigerate for at least another hour before serving.
*This post is shared on Real Food Forager for Fat Tuesday, Real Food Allergy Free Allergy Free Wednesday , Phoenix Helix AIP Roundtable and Real Food Fridays
**Phoenix Helix also featured this recipe on her Roundup of
50 Low Sugar AIP Dessert Recipes here