Ceylon cinnamon is excellent for regulating blood glucose, which is helpful to those with type 2 diabetes. It is also useful for the common cold & influenza.
It’s that time a year…fall leaves and cool breeze! And I’m excited to share one of my favorite autumn recipes…PUMPKIN PIE CUPCAKES! Who doesn’t love pumpkin pie and who doesn’t love cupcakes? Put the two together and make it healthy, and well, you basically get as close to perfection as earthly possible. So get out those cans of organic pumpkin from Trader Joe’s, put a pot of cinnamon sticks on the stove and get ready for some cheerful holiday inspired baking…my favorite!
Pumpkin (winter squash) is a wonderful source of carotenes–the more vibrant the color, the richer the concentration. They are an excellent source of vitamin C and B1, folic acid, pantothenic acid, potassium, and dietary fiber. Even more, it is an excellent source of vitamin B6 and niacin. Diets rich in carotenes offer protection against type 2 diabetes and many cancers.
Bananas are high in potassium and B6. They are a great source of vitamin C, fiber, riboflavin, magnesium, biotin, and carbohydrates. Due to less water content, they have higher sugar and more calories for energy.
Coconut contains lauric acid, a health promoting fat, which the body converts into a very beneficial compound that is both antiviral, antibacterial, and antiprotozoal. Basically, coconut destroys a wide variety of disease-causing organisms.
Maple Syrup is a great source of manganese, which is important in energy production and antioxidant defenses. It also has zinc, which keeps the immune system healthy.
Cinnamon is excellent for regulating blood glucose, which is helpful to those with type 2 diabetes. It is also useful for the common cold, influenza, and frostbite. Always choose Ceylon cinnamon, which is true cinnamon.
Pumpkin Pie Cupcakes Recipe
For the cupcakes:
For the whip topping:
2 tbsp of Maple Syrup
1 can coconut milk, full fat
1 tsp vanilla beans
1. Preheat oven to 350.
2. In a food processor, combine all the cupcake ingredients and blend until smooth.
3. Scrape sides of bowl and spoon mixture into lined muffin pans.
4. Bake for 20-25 minutes.
5. Let cool completely before removing from muffin liners. Since they are soft like pumpkin pie, put them in the fridge to firm.
6. For whipped topping, open can of full-fat coconut milk that has been in the fridge overnight. Scoop the creamy white part off and place in a mixing bowl with the vanilla and maple syrup. Whip the coconut into a cream. Scoop cream on top of each muffin. Enjoy!
Let me know how they turn out in the comments below. Cheers to divine health!
Bauman, E. & Friedlander, J. (2015). Foundations of Nutrition. Penngrove, CA: Bauman College