Wednesday, April 1, 2015

Pumpkin Chai Cupcakes {AIP, Paleo}

Pumpkin Chai Cupcakes

After perfecting my Chai Mix, I wanted to play around with it a bit. I decided to try my hand at some pumpkin chai muffins.

The resulting muffins were utterly delicious - and reminded me more of cupcakes than of muffins! {They would taste absolutely sinful topped with a cream cheese frosting, if your gut can handle that sort of thing.}

These were first thought up during my AIP strict elimination phase during which many ingredients are forbidden - I didn't want treats to be forbidden as well! Thanks to that mind set, you can now enjoy these whether you're doing AIP, are allergic to eggs, or just feel like eating a tasty treat! Egg-free , gluten-free, dairy-free, nut-free, seed-free cupcakes - these are for almost everyone!

Pumpkin Chai Cupcake
Pumpkin Chai Cupcakes

Ingredients:
  • 1 ripe plantain, yellow with black spots
  • 1 cup pumpkin puree
  • 1/4 cup granulated sugar of choice
  • 1/4 cup solid coconut oil (room temp)
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 tsp vanilla extract (alcohol free for AIP)
  • 1 tsp chai spice mix
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
Method:
  1. Mix everything together using a high speed food processor or an immersion blender.
  2. Spoon into lined or greased muffin tins, and bake 20-22 minutes at 305°F.
  3. Allow to cool completely before eating.

2 comments:

  1. Hello, I am thrilled to find your blog! I am wondering if this would cook in a cake pan, like an 8 inch. How many cupcakes does it make? Thank you so much for this recipe!

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    Replies
    1. Honestly, I have no idea! I haven't made these since I posted the recipe... Try it and let us know! 😊

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