Spiced Carrot And Beet Cupcakes

These gluten-free cupcakes are packed with grated carrots and golden beets to add nutrients, sweetness and moistness. We’ve swapped maple syrup for refined sugar and heart-healthy olive oil for butter to make these treats better for you. Be sure to use a mild-flavored olive oil; save your best extra-virgin oil for salads.


under 40 mins
breakfast

Ingredients for servings

    Spiced Carrot and Beet Cupcakes

  • 1 cup gluten-free flour blend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

  • 2 tbsp hulled hemp seed hearts

  • 1.5 tbsp pumpkin pie spice

  • 0.75 tsp baking powder

  • 0.25 tsp baking soda

  • 0.25 tsp salt

  • 0.5 cup maple syrup

  • 7 tbsp olive oil

  • 2 large eggs

  • 2 tsp orange zest finely grated

  • 1 tsp vanilla extract

  • 0.75 cup golden beets grated

  • 0.25 cup toasted walnuts chopped

Directions

  • Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners or coat with cooking spray.

  • In a large bowl, whisk together the flour, hemp seed hearts, pie spice, baking powder, baking soda and salt. In a medium bowl, whisk together the maple syrup, oil, eggs, orange zest and vanilla. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until most of the flour is absorbed. Fold in the grated carrots, beets and nuts; do not overmix.

  • Spoon the batter into the prepared cupcake tin and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Let cupcakes cool in the baking tin for 10 minutes. Remove cupcakes from pan and cool on a wire rack. Store in an airtight container in the refrigerator for up to 1 week

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