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Raw Pumpkin Cupcakes

Raw Pumpkin Cupcakes
Chef:Shannon Leparski

ABOUT THE CHEF

Shannon is a nutrition + health enthusiast specializing in the plant based vegan lifestyle and the founder, recipe creator, photographer and blogger of The Glowing Fridge, where she shares her colorful + nourishing creations while offering lifestyle tips. Shannon’s passion for promoting the plant based lifestyle has blossomed since her transition to going vegan, and her journey led her to create ‘The Glow Effect’, a vegan starter guide for living a wholesome plant based life. She lives to inspire, motivate, create and flourish from this abundant plant fueled life!

These Raw Pumpkin Cupcakes combine gluten free oats, medjool dates, pumpkin spice and coconut cream with our Simple Protein : Pumpkin Seed Natural for a delicious, Fall-inspired dessert packed with complete protein and Omega fatty acids. Enjoy!

INGREDIENTS

For the Cupcake Crust

  • 1 1/4 cups of gluten-free organic rolled oats (or oat flour)
  • 2 tablespoons Simple Protein : Pumpkin Seed Natural
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup soaked medjool dates
  • 2 tablespoons maple syrup (can be substituted with any sticky sweetener like agave)

For the Filling

  • 1 cup pumpkin purée
  • 1/4 cup coconut cream
  • 2 tablespoons maple syrup (can be substituted with any sticky sweetener like agave)

For the Toppings

  • raw pumpkin seeds
  • cacao nibs
  • vegan chocolate chips
DIRECTIONS
  1. Prepare the dates by soaking them in hot water for approximately 10 minutes.
  2. Make oat flour by blending the oats in a food processor (or just use oat flour :P), and then add the Simple Protein : Pumpkin Seed Natural and pumpkin spice, pulsing until well combined.
  3. Add the soaked dates and maple syrup and blend until the mixture becomes sticky and well combined.
  4. Line a cupcake pan with plastic wrap, and scoop about 2 tablespoons of the mixture into the cupcake molds (press down, leaving a small indent in the middle for the cupcake filling).
  5. Place in freezer for about 15 minutes to let firm, and then make the filling by blending the pumpkin, coconut cream and maple syrup in a small bowl.
  6. After the 15 minutes, add the filling to the crusts, and then add the toppings.
  7. Enjoy!

NOTES

Makes about 6 cupcakes. Store leftovers in the refrigerator or freezer.


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Raw Pumpkin Cupcakes

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