Kid Chef Pomegranate Persimmon Cupcakes

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Kids can use winter fruits to make delicious muffins for the holidays. Pomegranates have juicy seeds which are high in antioxidants that inhibit inflammation and protect collagen in joint cartilage. Persimmons are eye healthy and rich in antioxidants; they need to ripen to a pudding-like pulp. Kids can preheat the oven to 350 degrees. In a large bowl, whisk together 1 ¾ cups organic whole wheat pastry flour, 2 tsp baking powder, 2 tsp organic pumpkin spice, 1 tsp baking soda, ½ tsp sea salt, and 1 tsp arrowroot starch. In a small bowl, cream together ½ cup organic cane sugar and ½ cup organic vegan butter.  Mix in the small bowl, 1 cup persimmon pulp, ¼ cup pomegranate seeds, 5.3 oz soy yogurt, and 1 tsp vanilla. Pour the wet ingredients into the large bowl and mix with the dry ingredients. Divide the batter into 12 muffin cups lined with paper liners. Bake 25 minutes and cool before covering with icing.

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