Pumpkin Gingerbread cupcakes with Maple Greek Yogurt icing

Hello!

Happy weekend!

In case you’re wondering, Karen was all talk.  She fell apart out in the Gulf on Friday afternoon. It is raining today but it’s definitely not Tropical Storm rain or Hurricane rain.

Phew!

Yesterday was brutal though.  And I’m not talking about rain.

Pretty sure the humidity was at 100%.

It was disgusting.

I had a 13-miler on my schedule.

I called it quits at 11.

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I had to take walk breaks, my feet were cramping up, and I was miserable.

NOT a good run.  But, it’s okay.  It’s only week 2.

Knocked out my burpees after I cooled down.

100 day burpee challenge – Saturday was day 5.

Saw stars after I finished them.

Oof.

Check out this crazy spider that has taken up residence in the palm tree in my front yard.

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This is about as close as I wanted to get.

Ew. Creepy. And apparently they jump. YIKES!

So, I made some Paleo/not Paleo cupcakes.

Yes, I’m a little confused. 😉

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There’s a recipe for Sweet Potato Gingerbread Cupcakes with Maple Frosting in my Paleo Diet for Athletes cookbook.

Well, I didn’t have sweet potato but I did have pumpkin.

So, I made Paleo Pumpkin Gingerbread Cupcakes with non-Paleo Maple Greek Yogurt icing (I didn’t have any coconut butter for the frosting so I had to change it up. Cuz that’s what I do.) 🙂

They turned out pretty well!

The Greek Yogurt icing is pretty thin but you can add a couple tablespoons of cream cheese if you want it to be a thicker frosting.

Or, you could make the Maple Frosting that the recipe actually calls for.

I’ll give you the ingredients for both.

Cuz I’m cool like that. 🙂

Sweet Potato (or Pumpkin) Gingerbread Cupcakes with Maple Frosting (or Maple Greek Yogurt Icing)

Makes 12 cupcakes

1 cup sweet potato, pureed (or 1 cup pumpkin)
2 whole eggs
1 teaspoon vanilla
1/2 cup almond butter
1 cup almond flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
Maple Frosting
1/2 cup Organic coconut butter
1/2 cup Organic coconut oil
3 tablespoons medium to dark maple syrup
1/2 teaspoon vanilla extract
Maple Greek Yogurt icing
1 cup plain Greek yogurt
1/2 cup confectioner’s sugar, sifted
1 teaspoon maple syrup
2 tablespoons cream cheese, softened (if desired)

1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.

2. Mix sweet potato puree (or pumpkin), eggs, vanilla, and almond butter in a medium bowl.

3. In a separate bowl, combine dry ingredients and add to sweet potato mixture. Blend well for about 2 minutes, then fill cupcake papers 2/3 full.

4. Bake 25-30 minutes or until toothpick comes out clean.

5. Place on cooling rack and make your icing. When cupcakes are cool, ice and enjoy.

6. Om nom nom!

Question: How do you deal with a tough or disappointing run/workout?

– jennifer

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