Butterscotch Pumpkin Spiced Cupcakes

Butterscotch Pumpkin Spiced Cupcakes

Ingredients

Whole wheat flour – 1 cup

Jaggery (powdered) – 1

Eggs – 2

Pumpkin puree – ½ cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt – 1 tsp

Coconut oil – ¼ cup

Sour cream or strained curd  – ½ cup

Milk – ¾ or 1 cup (to adjust consistency of batter)

Apple cider vinegar – 1 tbsp

Cinnamon, clove, ginger and nutmeg powders – ½ tsp each

Butterscotch chips - 1/4 cup

Method

Beat eggs with salt, vinegar and curd

Sieve flour twice with baking powder and soda

Add slowly to the beaten egg

Add oil and milk

Beat well again

Add pumpkin puree and mix well

Add jaggery, butterscotch and the spice mix

Bake in an oven preheated to 170 degrees C for about 15 mins

Let cool

Enjoy warm with tea or coffee

Drizzle hot chocolate sauce on top or spread chocolate ganache if you want to eat it as dessert 

Decorate it if you desire

Health Benefits of Pumpkin

Potassium in pumpkins can have a positive effect on blood pressure

Antioxidants in pumpkin could help prevent degenerative damage to the eyes

Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes