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½ tsp ground allspice /3


1 cup pumpkin purée 2


1 tsp vanilla extract 2 tsp cornstarch


cup fruit-juice reduction (or light agave nectar)


½ cup canola oil ¼ cup coconut milk ½ cup unsweetened coconut, shredded


1 cup walnuts, chopped and toasted ¾ cup dried cranberries


Preheat oven to 350° F. Line a 12-cup muffin tin with baking cups.


Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger and allspice in a bowl. In a separate bowl, mix to- gether pumpkin purée, fruit-juice reduc- tion or agave, oil and coconut milk. Stir wet mixture into dry until just incorpo- rated (do not overmix). Fold in coconut, walnuts and dried cranberries.


Divide batter evenly among muffin tins. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean.


Healthy Red


Velvet Cupcakes These moist cupcakes use spelt flour for a lighter texture, more protein and fewer calories than wheat flour. Avoid artificial colors by using vegetable-based food coloring, or make your own.


Yields 8 to 10 servings (352 calories per serving)


Cupcakes 1½ cups white spelt flour 1 tsp baking powder ¼ tsp salt


1 Tbsp unsweetened cocoa powder (not Dutch-processed)


½ cup natural cane sugar ½ cup melted coconut oil (or safflower oil)


2 eggs at room temperature ¾ cup buttermilk at room temperature 2 tsp vanilla extract 2 tsp lemon juice


3 tsp natural red food coloring


Agave Cream-Cheese Frosting 8 oz Neufchâtel (reduced-fat) cream cheese at room temperature 3 Tbsp plus 1 tsp agave nectar


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Preheat oven to 350° F. Line a muf- fin tin with 8 to 10 cupcake liners or coat with cooking spray.


Place flour, baking powder and salt in a medium bowl. Sift cocoa pow- der into the bowl. Whisk until well blended.


Place sugar, oil and eggs in a separate large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice and food coloring. Whisk lightly until combined.


Add dry ingredients to wet ingredi- ents and stir just until mixture comes together. Do not overmix.


Gently spoon batter into muffin cups. Bake 10 minutes and test with a tooth- pick. If it doesn’t come out clean, turn pans and bake another 3 to 5 minutes or until a toothpick comes out clean. Cool on rack for 2 minutes. Remove from pan and cool completely be- fore frosting. (Or store in an airtight container until ready to frost. Do not refrigerate, which dries them out.)


Beat cream cheese, agave and vanilla together. Sift cornstarch over mixture and blend until smooth. Frost cup- cakes just before serving.


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