Wednesday, June 5, 2013

Pumpkin Cupcakes Made in the Box Oven

This past weekend my family went camping with a few other families, several of which also ate Paleo or similar. On this trip we cooked our food in a variety of ways. We baked coffee cake in the Dutch oven,  made pancakes over a camp stove, made omelets in zip lock bags in boiling water, roasted sweet potatoes and more in the campfire coals and baked chocolate chip muffins and pumpkin muffins in box ovens. Box ovens may be my favorite camp cooking method just because it seem amazing to me that you can make an oven that will reach baking temperature using only a cardboard box and aluminum foil. That's kind of crazy, really.

The pumpkin muffins were a big hit with the adults while the chocolate chip were the kids' favorite. I'm really psyched to try out more flavors in the box oven. Have any requests?

Box Oven Pumpkin Cupcakes
1 ½  C almond flour
1 small can pumpkin
1 ½  tsp. baking soda
¾  C honey
1 tsp. cloves
2 Tbs. cinnamon
2 tsp. allspice
1/2 tsp. salt
6 eggs

Mix all ingredients in a large bowl. Spoon batter into a lined muffin tin.

If making in a regular oven, Preheat oven to 350F. Bake muffins for about 30 minutes or until they are firm on the top when you press on them.

If making in a box oven, light 9 charcoal briquettes. Using the instructions here, place the muffin tin in the box oven and bake for about 30 minutes or until muffins are firm on top when you press on them. Keep in mind when using a box oven that every time you lift the box up, you will lose 25 degrees F from the oven and will need to add an additional 15 minutes to the cooking time. That's why the nifty window is so nice!

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