Peanut Butter Pumpkin Pupcakes
Servings 2 pupcakes
Ingredients
Pupcakes:
- ¼ cup brown rice flour
- 1 flax egg ( 1 tablespoon ground flax seed + 2 tablespoon water)
- 3 tbsp water
- 2 tablespoon pumpkin puree
- 2 tablespoon natural peanut butter
- ½ teaspoon baking powder
Frosting:
- 2 tablespoon peanut butter
- 2 tablespoon pumpkin puree
Instructions
Pupcakes:
- Preheat oven to 350 degrees and place two cupcake liners in muffin pans or use a silicone pan.
- Prepare flax egg by whisking flax seed and water together in a small bowl. Set aside 5 minutes to thicken.
- Combine brown rice flour, pumpkin, peanut butter, baking powder, flax egg, and water and stir to thoroughly incorporate.
- Divide batter between cupcake liners. They will be full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
Frosting:
- Whisk together peanut butter and pumpkin and frost the pupcakes.
Notes
The batter did stick to the paper liners because I didn't wait for them to cool completely. So don't be like me, be patient!