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Dairy Free Pumpkin Carrot Cupcakes
BEYOND MOMMYING11Ingredients
50Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups cake flour
- 3/4 cup brown sugar
- 1/3 cup coconut oil
- 2 eggs
- 1 cup pumpkin puree (fresh or canned, not pumpkin pie filling)
- 1/3 cup maple syrup
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. spice (baking, or pumpkin pie spice or a blend of your favorite spices–cinnamon, nutmeg, cloves, cardamom, etc.)
- 1 cup grated carrot
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1020mg43% |
| Potassium430mg12% |
| Protein11g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate120g40% |
| Dietary Fiber4g16% |
| Sugars46g |
| Vitamin A290% |
| Vitamin C8% |
| Calcium20% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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