I like it when pastries keep a slightly moist texture inside. The pumpkin keeps these cupcakes extra nes on the inside! Delicious cupcakes that contain a lot less fat and sugars than the usual recipes.
1 Half butternut squash. (+- 600 g)
150 g Whole wheat flour.
150 g Spelt flour.
10 g Coconut oil
10 g (clarified) real butter or ghee.
2.5 tsp Baking powder
2 tsp Vanilla aroma
2 tbsp Maple syrup.
25 g Stevia granulated sugar (or sweetener of your choice).
2 tsp Speculaas or pumpkin spices.
Pinch of salt.
100 g Greek yogurt.
25 g Vanilla protein powder.
10 Drops of vanilla stevia or 1 tsp vanilla extract.
Preheat the oven to 150 degrees (hot air).
Peel and dice the pumpkin.
Let these boil in water until tender, drain and let cool for a while.
Mix all dry ingredients together in a large bowl.
Blend the pumpkin in a food processor to puree.
Add the eggs, vanilla flavor, maple syrup to the food processor and blend everything further on medium speed.
Melt the coconut oil and butter in the microwave and add this to the pumpkin mixture.
Now add the mixed dry ingredients in the food processor and let everything blend well together at high speed, if necessary go around the edges of the cup to ensure that everything is mixed nicely.
You will notice that the dough becomes somewhat elastic.
Grease a cupcake baking dish and divide the dough over the cups.
Place in the oven for 35 minutes.
In meanwhile make the frosting, simply mix all the ingredients well until smooth.
When the cupcakes are ready, test with a skewer if they are done on the inside, if not, let them bake for another 5 minutes.
When the cupcakes are ready, let them cool down a bit before you divide the frosting, you can simply spread it on the cups or you can put the frosting in a pastry bag and spread it over the cakes.
(Tip: hang the empty bag in a tall cup and fill it with a pot scraper or spatula, cut away a corner and turn the bag so that you can spray with it.)
Place the cakes in a tightly sealed box in the refrigerator for storage.