Tuesday, October 22, 2013

Pumpkin Glazed Cupcakes

Recipe makes: 12 Pumpkin Glazed Cupcakes

1/2 cup multi-purpose gluten free flour
1/4 cup (4 Tbsp) unsweetened applesauce
1/2 cup dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

2 cups multi-purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice
1 cup pure organic pumpkin puree
1/2 cup dark brown sugar
1/2 cup canola oil (or vegetable oil)
1/4 cup pure maple syrup
1/4 cup rice milk (or hemp milk)

1 cup confectioners' sugar
1-2 Tablespoons rice milk (or hemp milk)

Preheat the oven to 350F degrees. Coat cupcake baking pan with oil, preferably the same oil that is used in the recipe. I recommend avoiding olive oil and any type of sprays. Coat a napkin with CANOLA OIL and gently rub the edges of each cupcake tin. Set aside.

Crumb topping: In a small bowl, toss ½ cup multi-purpose gluten free flour, ½ cup brown sugar, ¼ teaspoon salt, and 2 teaspoons cinnamon together. Add ¼ cup unsweetened applesauce. Mix to create clumps and crumbs. Add more applesauce to get a thick paste if you prefer more moist cupcakes and less crumb. Set aside.

Cupcakes: Whisk 2 cups multi-purpose gluten free flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice together in a large bowl until combined.

In a medium bowl, whisk 1 cup pumpkin, ½ cup brown sugar, ¼ cup canola oil, ¼ cup maple syrup, and ¼ cup rice milk together until combined. Pour the wet ingredients into the dry ingredients and stir until combined.

Try not to over mix the batter. It will be rather thick. Spoon the batter into the greased cupcake pan. Fill cupcakes ¾ of the way full. This will make 12 cupcakes. Spoon the crumb topping evenly on top and gently press it down into the batter. May sprinkle with loose sugar to help coat the top.

Bake the cupcakse for 25 minutes. Check by inserting a toothpick into the center of a cupcake. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cupcakes for 5 more minutes. I recommend starting with 15 minutes to be safe depending on your oven then add another 10 minutes.

Glaze Topping: Mix 1 cup confectioners' sugar and 1 Tablespoon of rice milk together until smooth. Add more rice milk to thin, if desired. Drizzle glaze topping over cupcakes after they are removed from cupcake tin. I leave them sitting on the cooling rack for a 5 minutes before I coat and cover.

Enjoy cake warm or at room temperature. Cover cupcakes tightly and store at room temperature or in the refrigerator for up to 3 days. Cupcakes may be frozen for up to 2 months.

I hate recipes that have a huge life bio before the directions. I made it a point to structure mine differently. Enjoy the cupcakes and if you want to know more about us keep reading.

This recipe is Vegan (milk free/egg free/ butter free), gluten free, nut free and coconut free. If you love pumpkin, you will love this. They would go well with a nice steaming hot cup of coffee.

Jace will be turning one soon. I am determined to find him a cake that he will eat that won't make him sick or red.

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