25 Dec '14, 2pm

These sticky toffee cupcakes are the perfect postrun morning treat:

These sticky toffee cupcakes are the perfect postrun morning treat:

1 1/2 cups finely chopped dried figs 1 teaspoon baking soda 2 large eggs, room temperature 1/2 cup packed brown sugar 2 tablespoons honey 1/2 cup canned pumpkin puree (not pumpkin pie filling) 1 cup whole-wheat pastry flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Caramel Sauce 1 tablespoon butter 1 tablespoon almond oil 1 tablespoon honey 2 tablespoons packed brown sugar Pinch salt 1/4 cup fat-free evaporated milk Instructions Preheat oven to 350°F. Place liners in a 12-cup muffin tin. In a bowl, pour coffee over figs. Stir in baking soda. Let it sit for 5 minutes. In the bowl of an electric mixer, whisk eggs, brown sugar, and honey until thickened (3 minutes). Add pumpkin. Mix just till combined. In another bowl, mix flour, salt, baking powder, cinnamon, and nutmeg. Set aside. With the electric mixer on low, add the fig mixture...

Full article: http://www.runnersworld.com/recipes/recipe-sticky-toffee-...

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