Talk about your ‘fall flavours’ – it doesn’t get any more autumnal than these babies.
Ripe pear and spicy nutmeg, combined to glorious effect in a warm, soft cake.
It’s almost poetic enough to write an ode. Something Milton-esque: ‘oh glorious season, alive with your fruitful bounty.’
In a perfect world, these cupcakes would be eaten after coming in from the harvest fields, ruddy-cheeked and brimming with wholesome goodness.
In reality, I sat at the kitchen table in my pyjamas, sweating in the Caribbean heat and trying to ignore Dog’s side-eye that, instead of poetic sonnets, was saying: “bitch*, when are you going to make meat cupcakes?”
*Dog doesn’t curse, that type of profanity is considered perfectly acceptable in canine circles.
Pear & Nutmeg Cupcakes (makes 6)
- 2 ripe pears, peeled, de-cored and chopped into small pieces
- 1 tsp nutmeg
- 1 tbsp water
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup coconut oil or melted butter
- 1/4 cup honey, plus 1 tbsp
- 1/4 tsp baking powder
- Add the pear, water, 1 tbsp of honey and 1/2 tsp of nutmeg to a saucepan. Let the mixture simmer over a medium heat until the pears soften (about 15 mins). Either mash with a hand-masher or transfer to a blender and puree. Set aside to cool.
- Sieve the coconut flour, the remaining tsp of nutmeg and baking powder into a mixing bowl. In a separate bowl, beat the eggs, coconut oil/butter and honey together.
- If the pear puree is cool, stir it into the eggs.
- Gradually add the wet ingredients to the dry and stir until it forms a semi-runny batter.
- Spoon into a muffin tray (it should make 6 muffins). Bake at 375 for 12-15 mins.
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This recipe also appeared at The Healthy Home Economist