Wednesday, 15 October 2014

{Gluten Free} Mini Pumpkin Pie Cakes

It feels like FOREVER since I've shared a recipe! I'm not even going to look back and see how long its been! This one is better-late-than-never, but I have a few reasons for that.... Its been crazy busy here this fall. So that's one. The second reason is that I have tested this recipe several times and its finally tweaked to perfect (if I do say so myself!). The third and most important reason is my little bambino who just absolutely loved to be held (by me) pretty mush all the hours that he is awake.... And he's not a fan of sitting still for me to blog. 

In case you didn't know it, I'm a pumpkinaholic. I love pumpkin almost as much as my kids and chocolate and so I have been seeking really good pumpkin recipes that are gluten free. For those of you who eat a gluten free diet, you will understand just how important 'good' recipes are. There are a lot of different products out there, and recipes, but its hard to find DELICIOUS ones. I have pretty much perfected this recipe and I am excited to share it!

{Gluten Free} Mini Pumpkin Pie Cakes

1 large can pure pumpkin (28 oz/796ml)
1 c. sugar
1/2 c. brown sugar
4 eggs
2 tsp vanilla
1 can evaporated milk
1/2 c. milk
1 1/2 c, all purpose gluten free flour
1 1/2 tbsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Combine first 7 ingredients with a mixer until smooth.  Add remaining ingredients gradually while mixing. 

Scoop level into pan and bake at 375 for 18-20 minutes. These directions are based on baking in the Perfect Petites pan from Epicure, and this way I get about 75 mini cakes. Baking times may vary with different pans.

This recipe will yield 24 cupcakes. They freeze well and are absolutely delicious!

I have another awesome recipe for Gluten Free Banana Muffins that you'll love! 


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