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Spiced Pumpkin Cup Cakes

by Annalisa Brown (follow)
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Jasper’s Birthday Cake (For Dogs And Their Human Friends)

July 18 is a special date on our family’s calendar as it marks the birthday of our little fur-baby. Every birthday celebration would see a selection of cup cakes that would be shared as a family. He was an intrinsic part of our lives and unfortunately passed away recently due to congenital heart failure.

To commemorate what would have been another birthday milestone, I wanted to keep the tradition of birthday cup cakes alive by baking these Spiced Pumpkin Cup Cakes in his memory. I know he would be licking his lips with glee and anticipation waiting for his cup cake in doggy heaven.

Jasper loved all cakes, home-made and store bought, so for this reason all cakes in our house-hold were doggy friendly (and of course human friendly).

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 9 Cup Cakes

1 cup pureed Pumpkin
1/3 cup Coconut Oil
¼ cup Coconut Milk
2 tablespoons Rice Malt Syrup
1 tablespoon Coconut Essence
1 cup Buckwheat Flour
2 teaspoons Baking Powder
2 tablespoons white Chia Seeds
1 teaspoon Cinnamon
1 teaspoon All Spice
1 teaspoon Nutmeg
1 teaspoon ground Cloves

Optional – Tahini Frosting
3 Tablespoons Coconut Yoghurt
1 Tablespoon Unhulled Tahini Paste
1.5 Tablespoons Coconut Essence
1 Teaspoon Rice Malt Syrup

Peel and dice a pumpkin (I used Butternut Pumpkin).

Half fill a saucepan with water and bring to the boil then add the diced pumpkin.

When pumpkin becomes soft, reduce the heat to low and simmer the pumpkin until all water has been reduced. Use a fork to mash the pumpkin into a puree.

Pre-heat the oven to 170°C.

Spray a non-stick cup cake or muffin tin with cooking oil.

In a large bowl combine the dry ingredients - buckwheat flour, baking powder, white chia seeds and spices.

In a separate bowl combine the pureed pumpkin, coconut oil, coconut milk, rice malt syrup and coconut essence.

Pour the pumpkin mixture into the flour and fold until all ingredients are thoroughly combined. The pumpkin batter should be quite thick.

Spiced Pumpkin Cup Cakes Montage
Combine the wet and dry ingredients and fold through to form a thick batter.

Spoon the pumpkin batter equally into the greased cup cake or muffin tin.

Transfer the batter equally into a greased muffin or cake tin.

Place the cup cakes into the oven and bake for approximately 15-20 minutes. Use a toothpick to prick the cup cake, if it comes out clean the cup cakes are cooked.

Remove from the oven and cool.

Bake the cup cakes for 15-20 minutes, remove from oven and allow to cool. These cake be eaten as is or with a dollop of tahini frosting.

To make the Tahini Frosting
In a small bowl combine the frosting ingredients and beat with a fork until smooth. Dollop some of the frosting on top of each cup cake.

The tahini frosting is not only dog friendly but human friendly - the ingredients are beneficial to everyone's gut health!

Note: all ingredients used are dog friendly and ideal for gut health

#Cup Cakes
#Gut Health
#Low Fat
#Salt Free
#Sugar Free
#Unprocessed Foods
#Clean Eating
#Gluten Free
#Dairy Free
#Grain Free
#Nut Free
#Wheat Free
I like this Recipe - 4
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