Author Notes
this cupcakes rises oh so beautifully and is so moist and tender... You'll love love love it —Laura Ferdinandy Talbot
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Ingredients
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2 cups
Fava Bean flour
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1 cup
potato starch
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1/2 cup
arrowroot
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41/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
xanthan gum
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2 teaspoons
salt
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2/3 cup
coconut oil
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3/4 cup
pumpkin Puree
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1 cup
agave nectar
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1/3 cup
pure maple syrup
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2 teaspoons
vanilla "optional"
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1/4 teaspoon
nutmeg
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1/4 teaspoon
cloves
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1 teaspoon
cinnamon
Directions
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1. mix all of the dry ingredients together in a mixing bowl and gently whisk together to blend. 2. then add all of the wet ingredients and mix on med speed of mixer till well blended. 3. using an icecream scoop measure the batter into muffin cups . 4. bake at 325 in regular oven or 300 in convection oven for about 20 min or until you can gently touch the center of the cupcake and it springs back . let cool and frost with cream cheese frosting. A. 8oz cream cheese, 1 sick butter, 2 tsp. vanilla, 4 c. powdered sugar, mix well in mixing bowl on medium speed until smooth if needed add a little water 1 tsp at a time until desired consistency is reached. (NOTE I like to add mini chocolate chips to the batter for pumpkin chocolate chip cupcakes)
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