Punkin' Pie Cupcakes with Salted Caramel Crunch

Punkin’ Pie Cupcakes with “Salted Caramel” Crunch

What to call these, what to call these?

Cupcakelettes? Blondies? Muffincakes? Punkin’ Pie Cupblondiecakes?

Not quite a cupcake but not quite a muffin. (What’s the difference, anyway? No really, that’s a question.)

Chewy like brownies, so do I put ’em in a pan instead of muffin liners ‘n call it a day?

Dang, I need help! 😊

Oh and PS, yes I do realize there’s no actual pumpkin in here but these really do taste like they’d be called Punkin’ Pie.

If you have any name ideas, drop me a line, for real.

Ok well, while I ponder the mysteries of the universe, here’s the recipe. It’s soooooo delicious! Enjoy!

. . . . . . . . .

Punkin’ Pie Cupcakes with “Salted Caramel” Crunch Recipe 

Dry Ingredients

  • 1/4 cup oatmeal, ground into flour
  • 1/4 cup coconut flour
  • 3 tbsp birch xylitol
  • 2 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 1 tbsp psyllium husk soaked in 3 tbsp water
  • 1 cup sweet potato, steamed
  • 1 green apple, cored and steamed
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil

Topping

  • 1 tbsp + 2 tsp coconut oil
  • 2 tsp birch xylitol
  • 1/4 tsp pink Himalayan sea salt, coarse
  • 1/2 cup raw pecans, broken into small pieces

Preheat the oven to 400. Line up parchment muffin liners on oven tray.

Mix together topping ingredients and set aside. Liquid will be gritty.

In medium bowl, combine dry ingredients.

In blender, puree wet ingredients then add to dry ingredients, mixing well.

Drop batter equally into 9 or so parchment cupcake liners.

Drizzle topping on top.

Bake til toothpick comes out moist but not raw, about 20 to 40 min.

Cool and enjoy!

 

Punkin' Pie Cupcakes with Salted Caramel Crunch

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