Most moms cringe when the calendar flips from September to October—just thinking about all of that sugary Halloween loot between is enough to give us a headache (or toothache!). But the fall is also the time of year when some of the healthiest and most kid-friendly vegetables come into season. Pumpkin is incredibly rich in fiber, antioxidants and vitamins, including vitamin A and carotenes. Sweet potatoes also contain these nutrients, along with high levels of potassium, iron, calcium and magnesium. This ridiculously easy recipe combines both vegetables in a kid-friendly cupcake treat that will satisfy tiny tummies—leaving much less room for candy corns, chocolate miniatures and other less-than-desirable spoils from the trick-or-treating bag.
Ingredients
¾ cup of pumpkin flesh, pureed, or half a can of organic pumpkin puree
¾ cup of skinned, mashed sweet potato (already prepared) or half a can of organic sweet potato puree
1 box gluten-free spice cake mix
Optional: raw pumpkin seeds, walnuts or confectioner’s sugar topping
Directions
Combine vegetable purees and cake spice mix according to box’s directions and distribute batter into cupcake tins. Bake as directed. After removing cupcakes from the oven and before cupcakes have cooled, top with pumpkin seeds and walnuts, if desired. Optionally, dust with confectioner’s sugar after cupcakes have cooled.