WHOLESOME PUMPKIN BROWNIES/CUPCAKES

Wholesome Pumpkin Brownies or Cupcakes

Yield: 15 small brownies or 10 cupcakes

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp coconut oil (melted)
1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup organic honey
* You can also include 1/2 cup dark chocolate chips or top with sliced almonds

Preheat oven to 350˚F and oil a 11″- x 7″-inch pan for brownies or a  muffin pan for cupcakes.

In a large bowl, combine pumpkin puree, eggs and coconut oil until smooth.  Set aside.

In a separate medium bowl, mix together the almond flour, baking powder, spices, salt and honey.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

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Pour into prepared pan and spread evenly.  Bake cupcakes for 20 minutes and brownies for  20-25 minutes or until passes toothpick test. Cool completely before cutting.

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I brought these treats to a family gathering last weekend and served them warm with some coconut milk ice cream from Cafe Gratitude. Talk about delicious!

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