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Pumpkin Teff Cupcakes

Author:

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Serves:

9

Author:

,

Serves:

9

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Cupcakes

  1. Preheat oven to 350°F.
  2. Add apple cider vinegar to the milk and let sit for 10 minutes.
  3. Place dates, milk and apple cider vinegar, almond butter, and stevia in a blender. Blend until smooth.
  4. Add pumpkin puree and vanilla paste. Blend until smooth.
  5. Place dry ingredients in a bowl, and mix thoroughly.
  6. Add the blended wet ingredients to the dry ingredients and mix well.
  7. Use a cupcake container with or without cupcake papers. Bake for 25 minutes.
  8. Remove from oven, and let cool for 15 minutes.
  9. Frost and serve.

Frosting

  1. Add all the ingredients to a high-speed blender. Blend until completely emulsified.
  2. Pour frosting into a container and let sit in refrigerator for 30 minutes. (For thicker frosting wait longer.)
  3. Frost the cupcakes, serve and enjoy.

Soak dates in hot water until soft. If the water reaches room temperature and the dates aren’t soft enough, soak in hot water again. Drain.

Ingredients

Dry Ingredients

Maskal Teff Flour

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  • 1 cup Maskal Teff® flour
  • 1 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon pumpkin spice or cinnamon (or both)
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup soaked dates**
  • 1 tablespoon apple cider vinegar
  • 1 cup plant-based milk
  • 1/3 cup almond butter
  • 20 drops stevia
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract or paste

Frosting

  • 1 1/2 cups soaked cashews
  • ½ cup coconut cream
  • 1/3 cup pumpkin puree
  • 3 tablespoon maple syrup
  • 10 drops stevia
  • Pinch salt

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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