So today was not the best of days. Sometimes things are just kind of…off. What’s a girl to do?
STILL HEALTHY, THOUGH. Ha.
These are adapted from Chocolate Covered Katie’s Pumpkin Squares
Your dry ingredients:
1 cup oat flour (or any flour! Seriously though, making oat flour is super easy. Just put your oats in a food processor and grind until they are a powdery flour.) Easy! Although do not use quick oats… 🙂
2 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tablespoons brown sugar
2 packets stevia
Your wet ingredients:
1 cup canned pumpkin
4 tablespoons almond milk (or soy, coconut….just stay away from cow’s milk, okay??)
4 tablespoons coconut oil (or canola, but try for coconut…way healthier)
1 tsp pure vanilla extract
Preheat oven to 350 F. Line cupcake tins with liners. Combine dry ingredients in one bowl. Combine wet in another. Fold the wet into the dry.
Pour into cupcake liners, only filling the bottom. Remember: these are not cupcakes, go light!
Bake for 15-17 minutes.
Let cool and work on that frosting.
1/2 cup light cream cheese
1/3 cup powdered sugar
2 tablespoons almond milk
1 tablespoon coconut oil
1 tsp vanilla extract
Place all ingredients in your food processor bowl or beat well with a hand mixer.