Pumpkin Carrot Cupcakes!

³ Description

These are super flavourful and moist! They also happen to be gluten & grain free too :)

² Ingredients

•  1 fruit Kiwi Fruit
•  2 tsp Cinnamon
•  0.125 tsp Cloves (Ground)
•  1/4 tsp Ginger (Ground)
•  1/4 tsp Nutmeg (Ground)
•  1.5 cup, grated Carrots
•  1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/4 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
•  1 serving (serving = 1/2 cup) Knouse Foods Apple Time Unsweetened Apple Sauce
•  2 serving (serving = 1/4 cup) Kirkland Signature Real Eggs
•  1 serving (serving = 1/3 cup) Trader Joe's Organic Raw Walnut Halves & Pieces
•  4 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  1 dash Sea Salt
•  12 serving (serving = 1/8 tsp) Arm & Hammer Pure Baking Soda
•  4 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  3 serving (serving = 1/4 cup) Honeyville Blanched Almond Flour
•  1 serving (serving = 1/3 tsp) Trader Joe's Stevia Extract
•  24 serving (serving = 1 tsp) Madhava Coconut Sugar
•  4 serving (serving = 1/8 tsp) Great Value Baking Powder
•  1/2 serving (serving = 3/4 cup) President's Choice 0% Greek Yogurt

q Directions

Mix dry ingredients in a medium sized bowl.

Mix wet ingredients in a large bowl.

Combine. Mix in nuts and grated carrot

Grease a muffin tin, (you can make 12-15 cupcakes) and press batter in about 3/4 full.

Bake at 350 for 25 minutes or until golden and toothpick comes out clean.

Remove from oven let cool 15 minutes then transfer to a cooling rack.

**Frosting is optional and not included in the nutritional facts**
I Mixed together light cream cheese, greek yogurt, stevia and vanilla protein powder, sprinkled with cinnamon and coconut shreds.

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