Ingredients:
125g Organic butter
3/4 cup coconut sugar
2 eggs
1/4 Japanese pumpkin peeled and steamed
1 tsp vanilla essence
1 cup almond meal
1/2 cup coconut flour
1/2 cup gluten free flour
3/4 tsp baking Soda or bicarb
1/2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
A pinch of ground clove (if you have it)
Optional chocolate chips or walnuts
Method:
- Beat coconut sugar and butter until combined and creamy.
- Add eggs one at a time and then the mashed pumpkin.
- Sift dry ingredients into the bowl and mix in.
- Spoon into cupcake holders or a loaf.
- Bake at 170 degrees Celsius for 25 minutes.