Monday, September 30, 2013

Pumpkin Carrot Cupcakes w/ Cream Cheese Pumpkin Frosting

Don't you know this recipe really caught my eye!! 

I was very inspired by a new blogging friend at Mother Thyme. I think the frosting really puts these cupcakes way up over the top and of course the fresh roasted pumpkin puree as well. 

They are light and fluffy, just like a cupcake should be. I only altered a few things in the recipe because I only have and use organic ingredients in the kitchen. 

I also didn't have any coconut (which would be fabulous) so I substituted with golden raisins (which ended up fabulous!) 

The recipe made 2 dozen cupcakes. Preheat oven to 350 degrees. 

2 cups organic unbleached flour
2 tsp. baking powder
2 tsp. fresh grounded cinnamon
1 tsp. baking soda
4 eggs room temperature slightly beaten
3/4 cups organic raw cane sugar
1/2 cup organic coconut oil
1/2 cup organic sunflower oil
1 cup fresh pureed pumpkin
2 cups shredded carrots
1/2 cup organic golden raisins

In a medium bowl whisk together baking powder, cinnamon and baking soda and flour, set aside.

In a medium bowl blend eggs, sugar, oil and pumpkin puree.  Add in flour mixture until well combined followed by shredded carrots and golden raisins.

Pour in to lined cupcake tins ⅔ full.  Bake for 18-20 minutes until cake tester comes out clean.
French Heirloom Parisienne Carrots

Happy Gardening!

Mountain Rose Herbs. A herbs, health and harmony c

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