Avoid waste and give your leftover Halloween pumpkin a new lease of life with our devilishly good cupcakes recipe!
Waste is Scary! 🎃
Like all holidays and special occasions, celebrating Halloween unfortunately creates a lot of waste once the party is over.
As well as single use costumes and decorations, one huge waste at this time of year is pumpkins.
In fact, 22 million pumpkins per year are wasted once they have fulfilled their role as a carved Halloween lantern.
Pumpkins are packed with beneficial nutrients and amazing flavour, so it really is worth using every piece in a delicious recipe such as this one - doing your bit to reduce waste and enjoying a great meal in the process.
Sugar-Free & Low Carb Pumpkin Cupcakes 🧁
Our cupcakes are made with all natural pumpkin puree, coconut oil, free range eggs and spices. They're a tasty treat that does not compromise on nutrition or your health.
If you have any leftover pumpkin at home, simply roast in wedges for 45 minutes until soft and cooked - then blend with a splash of water for your very own pumpkin puree.
Made with coconut flour and powdered erythritol, our pumpkin cupcakes are also free from gluten and added sugars.
With just 1g sugar and 9g healthy fats per cupcake, they're fine to enjoy as part of your healthy Keto lifestyle.
Hunter & Gather Extra Virgin Coconut Oil 🥥
Hunter & Gather Coconut Oil is made using 100% Organic coconuts which are sustainably sourced and cold pressed for optimum nutrition.
Our coconut oil is free from palm oil and is made without the use of chemicals or solvents, so it is as pure as nature intended.
It's a great source of healthy fats and is perfect for replacing less healthy fats in baking recipes like this one! You can learn all about the health benefits of coconut oil in our article below.
And here's the recipe!
Nutritional info (per serving):
Of which saturates: 6.4g
Of which sugar: 1g
What you need (ingredients):
- 4 large free range eggs
- 115g pure pumpkin puree
- 4 tablespoons Hunter & Gather Coconut Oil, melted
- 65g powdered erythritol
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- Pinch nutmeg
- Pinch cloves
- ½ teaspoon ground ginger
- 50g or 6 tablespoons coconut flour
- 1 teaspoon baking powder
- Pinch salt
Optional Frosting Ingredients
- 200g cream cheese
- 100g softened, unsalted butter
- 100g powdered erythritol
What you do (method):
- Preheat the oven to 175C and line a cupcake/muffin tin with silicone or tin foil liners (don’t use paper liners!) - be sure to grease each with a bit of coconut oil
- In a large bowl add the eggs, pumpkin puree, melted coconut oil and vanilla extract, then whisk to combine before adding the remaining dry ingredients and mixing again
- Divide the batter between 9 cupcake liners and bake for 22-25 minutes or until the cupcakes are springy and set
- To make the frosting, simply whip the cream cheese and butter together then add in the powdered erythritol and whisk until smooth
- Allow the cupcakes to cool completely before topping with the cream cheese frosting, enjoy right away and store any extras in the fridge