Spring is here and I still haven't shared with you these pumpkin cupcakes, little sweet jewels I made a couple of months ago. They are soft and creamy on the inside, and crispy on the outside. And you will love the poppy seeds singing in your mouth.
Ingredients:
3 cups of shredded pumpkin (or pumpkin puree)
2 1/2 cups of wholemeal flour (I used corn and rye mix)
3 tbsp flax seeds ground and soaked
1 tsp baking soda
3 tbsp carob powder
3 tbsp brown sugar (or agave syrup)
1/4 cup coconut oil (melted)
2 cups filtered water
cinnamon, cloves, cardamom
poppy seeds
Mix well all ingredients in a bowl. Transfer the fluffy dough into cupcake forms. Sprinkle some poppy seeds on top. Bake for around 45 minutes on medium oven. Leave to cool down and after that don't waste a second to start devouring these sweet jewels.
Ingredients:
3 cups of shredded pumpkin (or pumpkin puree)
2 1/2 cups of wholemeal flour (I used corn and rye mix)
3 tbsp flax seeds ground and soaked
1 tsp baking soda
3 tbsp carob powder
3 tbsp brown sugar (or agave syrup)
1/4 cup coconut oil (melted)
2 cups filtered water
cinnamon, cloves, cardamom
poppy seeds
Mix well all ingredients in a bowl. Transfer the fluffy dough into cupcake forms. Sprinkle some poppy seeds on top. Bake for around 45 minutes on medium oven. Leave to cool down and after that don't waste a second to start devouring these sweet jewels.