Be the family Thanksgiving hero for years to come when you show up to dinner with this week's CrossFit Soda City Macro Monday Recipe for Pumpkin Pie Cupcakes. Enjoy!
CrossFit Soda City
Macro Monday Recipe
11/23/2020
Pumpkin Pie Cupcakes
Nutritional Facts
Yields: 20 servings (1 cupcake per serving)
Calories: 268
Carbohydrates: 42g
Protein: 7g
Fat: 8g
Ingredients
Cupcakes:
• 1 Tablespoon coconut oil
• 2 15-oz cans pumpkin puree
• 1 can coconut milk, refrigerated overnight
• 4 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup coconut flour
• 1 cup coconut sugar
• 2 Tablespoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
Frosting:
• 2 egg whites
• 1/2 cup honey
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
Instructions
Cupcakes:
1. Preheat oven to 350° and grease two 12-cup muffin tins with coconut oil.
2. Separate the cream and the water from the can of coconut milk, reserving the water for another use. (The easiest way to do this is to stick it in the fridge for an hour or two, and it will separate on it's own)
3. In the bowl of a mixer, combine the pumpkin, coconut cream, eggs, and vanilla.
4. In a separate bowl, combine the coconut flour, coconut sugar, pumpkin pie spice, baking powder, and sea salt and mix thoroughly.
5. Add the dry ingredients to the wet ingredients and mix on medium speed until combined.
6. Fill muffin tins as full as possible - cupcakes will rise a lot during baking but cakes will fall once removed from the oven.
7. Bake for 30-35 minutes. Remove from oven, cool, and chill in the refrigerator while you make the icing.
Frosting:
1, Heat honey in a small saucepan over medium heat for 5-10 minutes, until it begins bubbling and darkens in color.
2. While honey is heating, put egg whites and salt in the bowl of a mixer on medium speed. As eggs begin to froth, turn speed to high.
3. With mixer still running, pour heated honey very very slowly into the egg whites - this step should take AT LEAST 2 minutes!
4 Continue mixing on high for 2-3 minutes more until the meringue begins to thicken and cool. Add the vanilla and spices with the mixer running.
5. Continue to whip the meringue on high until stiff peaks form.
6. Spoon the frosting into an icing bag, remove cupcakes from fridge, and frost the cooled cupcakes.
7. Frosted cupcakes will store in the fridge for 4-5 days.
