Ingredients
- Pumpkin — 350 g
- Erythritol
- Coconut Oil — 20 g
- Еgg — 1 pcs
- Pumpkin seeds — 50 g
- Rice flour — 50 g
Method
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a mixing bowl, combine the grated pumpkin, flour, egg, sweetener, and melted coconut oil. Stir well until all the ingredients are thoroughly combined.
- Grease or line cupcake molds with cupcake liners. Pour the pumpkin batter evenly into the molds, filling them about 3/4 of the way.
- Sprinkle the tops of the cupcakes with your choice of seeds, such as pumpkin seeds or sunflower seeds. You can use a variety of seeds or stick to one type for a uniform look.
- Place the cupcake molds in the preheated oven and bake for approximately 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. The exact baking time may vary, so keep an eye on them starting around the 25-minute mark.
- Once done, remove the cupcakes from the oven and let them cool in the molds for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve the pumpkin cupcakes as is or frost them with your favorite frosting, if desired. Cream cheese frosting or a simple powdered sugar glaze are popular options.
- Enjoy your homemade pumpkin cupcakes as a delightful treat or a sweet dessert!
- Note: Make sure to adjust the measurements and cooking time based on the number and size of cupcakes you wish to make.
Calories & macros
- Energy
- 157.3 kcal in 100 grams
- Protein
- 5.3
- Fat
- 9.5
- Carbohydrate
- 13.4
