A few recipes I am cooking this month are from Simply Recipes' website by Elise Bauer. She doesn't know I creep on her site almost daily and adore her cooking; especially her gluten free section. I don't care for recipes created in a cold, white lab by people who work for a certain food company. I want recipes from a kitchen, a garden, cooked wearing an apron and thoughtfulness for people you love. Now, I don't always follow her recipes to the T, I change things at times based on the likes or dislikes of my family and this is one of them.
So if you are gluten free, or watching your gluten this is actually a baking project in which you do not have to mix your flours & an all-purpose GF will work just fine! There are several different sweeteners involved but you are going to love the result. My advice? Double the recipe while you're at it, and freeze half of your batch after baking.
Here is what you need:
Here is what you need:
1/2 cup of unsalted butter, 1 cup packed brown sugar, 1 T honey and 1 T molasses, 2 eggs, 1 t. vanilla extract, 8 oz of pumpkin puree, (or if doubling, 1- 15 oz can is fine)
2 cups gluten free flour, 1/4 t baking powder, 1 t baking soda, 1/2 t salt,
1- 1/2 t pumpkin spice
1 /2 cup milk with 1/2 T of lemon juice added to it. (if you don't have buttermilk and a recipe calls for it this is the substitution) if you want nuts or raisins (or both) in your muffins you choose the kind and the amount. I put walnuts in my second batch.
For a cream cheese frosting just blend: 8 oz cream cheese, 1/4 cup unsalted butter both softened, with 1/4 cup maple syrup and 1 cup sifted powdered sugar.
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Preheat your oven to 350 degrees and let's put these together!
Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.
In a separate bowl, whisk together the dry ingredients—the
flour, baking soda, baking powder, salt and spices. Add the flour
mixture and buttermilk alternately to the pumpkin batter, in three
additions, beginning and ending with the flour mixture. You'll need a big bowl if you double the recipe!
Mix in the pecans and raisins if you are adding them.
Arrange paper cupcake holders in a muffin tin. Portion out
the batter into the cupcake paper cups, filling them not too close to the top. Bake about 18 minutes, or until a toothpick inserted in the
middle comes out clean. Remove from oven to a rack.
Let cool
completely before frosting.
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I doubled the recipe and it made 36 regular sized muffins and 24 mini.
I only frosted one batch and put frosting inside the minis.
In an electric mixer, beat together the cream cheese and
butter until smooth. Add maple syrup and confectioners' sugar and mix
to combine. Once cupcakes have cooled, apply the frosting. Cream cheese frosting is so great, you can make it any flavor once you have it mixed up; this one just happens to have maple syrup, but I could have added a little pumpkin if I had extra.
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| Little bonus: if you would like to make your own vanilla you can order these little bottles online at http://www.containerandpackaging.com/item/G259, and vanilla beans at, http://www.beanilla.com/madagascar-vanilla-beans. Then head to your local liquor store for some vodka. (SMILE) Place about 3-4 stems in each bottle and fill with Vodka and let set for 4 months in your cabinet. I usually do this in Sept and give as little Christmas gifts. |
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| Here are the frosted ones and the ones with walnuts I did not frost. Below are the minis! I just open them up and squeeze some cream cheese frosting inside. Warning!!!!! These minis are dangerous: they can cause amnesia (I never remember eating that many), and a fat behind if you set on the couch with a plate of them. You have been warned! |
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