Monday, December 15, 2014

Pumpkin Coconut Cupcakes

Infused with ginger and cinnamon, these coconut topped cupcakes are a delicious way to sneak in some healthy fats and fiber!  The saturated fats in coconut oil contain medium chain triglycerides, which are metabolized differently than long chain fatty acids, and can have therapeutic effects. Pumpkin in a great source of fiber, providing more than 20 percent of the daily value for fiber in one serving.  This helps keep you full and can reduce hunger. 

1 15 oz can of pumpkin
2 t. baking powder
2 t. cinnamon
1 t. ginger 
3/4 c. almond flour
1/4 c. Coconut Oil
1 T. vanilla extract
1/2 c. nonfat Greek yogurt
4 packets of xylitol
1 T. vanilla extract
1/4 c. shredded coconut

Preheat oven to 400 degrees and place liners in muffin pan. Mix the pumpkin, baking powder, cinnamon, ginger, almond meal, coconut oil and vanilla extract.  Distribute evenly into muffin liners. Bake for approximately 45 minutes.  Allow to cool before frosting.  To make frosting, stir nonfat Greek yogurt with stevia and vanilla extract.  Top with shredded coconut and cinnamon.

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