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