Pumpkin muffins, pies or cupcakes are staples of North American fall cooking. On Thanksgiving, Thanksgiving in English-speaking Canada, I got into making pumpkin and spice muffins. I even added a little honey frosting, also seasonal!
* IIngredients :
+ for cupcakes:
° 150 g of pumpkin puree or any other type of squash such as butternut for example
° 45g pecan butter
° 1.5 teaspoons of "Pumpkin Pie" spices (*)
° 30 g of coconut flour
° 45g coarsely chopped pecans (45g = 16-20 nuts)
° 3 eggs
For the icing:
° 225 g soft butter
° 1 teaspoon of pumpkin puree
° 3 tablespoons of honey
° 3 tablespoons of arrowroot or tapioca starch
+For decoration:
° 12 pecans
° some pumpkin seeds
* INSTRUCTIONS :
Preheat oven 180 ° C.
Separate the yolks from the egg whites. Beating egg whites.
In a large bowl, combine all the cupcake ingredients except the whites. Gently incorporate them into the mixture.
Take out twelve cupcake molds. Spread the dough. Baking & cooking about 40-45 min .
Meanwhile, prepare the icing. Whip the butter with a hand mixer. Add the pumpkin puree, honey, tapioca, coconut oil and then vanilla extract. Reserve in a cool place (**).
When the cupcakes are done, let them cool well. Glaze them and decorate them with the pecans and pumpkin seeds.
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