Healthy Pumpkin Cupcakes
October, the pumpkin month, is definitely one of my favorite months food-wise. As are these pumpkin cupcakes. They are super easy to prepare, a fast recipe, delicious and healthy.
- Due to the fact that these cupcakes contain no flour, but just oatmeal; they will be a bit sticky and getting them out of the baking tray not so easy. I advise you not to use cupcake baking paper because the dough will stick on to them. On the other hand, I suggest you use baking spray or (unsalted) butter the cupcake tray holes. In order to be extra safe, cut baking paper based on the size of the tray holes and put them inside the holes, afterwards butter or spray the sides of the holes.
- If you do not have time to wait for the oatmeal to absorb the liquids, use grinded oatmeal instead of whole oatmeal. The mass will be ready in a few seconds.
Heat the over at 190°C.
In a big bowl put together the oatmeal and the chocolate and leave aside.
Put all the other ingredients in the blender and blend until you have a homogenic mass.
* If you do not own a blender use another bowl and mix them with a whisk.
Mix the liquid mass with the oatmeal and the chocolate and mix.
Leave it aside for 30-45 minutes in order for the oatmeal to absorb the liquid and bloat.
Butter or spray the cupcakes baking tray with non-stick spray and fill the holes with dough.
Bake them in the oven for about 20 minutes (until you put a toothpick in the dough and it comes out clean).
Photography by Eranda Janku