Fall always means the beginning of pumpkin season!! For the month of October (and November for some) we get to indulge in all things pumpkin- lattes, cookies, cakes, muffins, pies, jack-o-lanterns, etc.
I found a great recipe for a pumpkin bread on Food.com while prepping for my mother in law's birthday and I adapted it into two other great recipes that can lend themselves to a mini bundt cake desert, as well as a breakfast or on the go muffin recipe. As I am not fond of overly sweet baked goods, neither of these recipes are too sweet, so feel free to enjoy one or two!
My daughters also had a birthday party to attend and to fancy up the muffins to make them birthday party worthy, I decorated them with chocolate cream cheese frosting. I also found this great tip on Pinterest where you take a Mike and Ike's Candy and use half a tooth pick to make a whimsical cupcake topper.
Gluten Free Pumpkin Bread, Muffins or Bundt Cake Batter
2 tbsp butter, melted
2 tbsp applesauce
1/2 cup sugar or agave nectar
1 large egg
1 cup canned pumpkin
1 large egg
1 cup canned pumpkin
1 tsp vanilla extract
1 1/3 cups All Purpose Gluten Free Flour
1/2 teaspoon salt
2 teaspoon cinnamon
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or a combination of equal cloves, nutmeg and ginger)
1. Mix together butter, sugar, egg, canned pumpkin and vanilla extract.
2. In a separate bowl, combine flour, salt, cinnamon and pumpkin pie spice.
3. Pour wet ingredients into the dry and mix.
4. For bread, pour into a prepared loaf pan and bake at 350F for 50-60 minutes.
Gluten Free Pumpkin Mini Bundt Cakes with Pecan Crumble
Batter from above recipe
4 tbsp butter melted
2 tbsp brown sugar
1/2 cup pecans
1. Grease mini bundt cake pan.
2. In a food processor combine the ingredients above until the pecans are small chopped size.
3. Put a bit of crumble topping into the bottom of each mini bundt cake pan.
4. Top with cake batter.
5. Bake at 350F for 25 minutes.
6. Let cool a bit before turning pan over and removing bundt cakes or topping will stay in the pan.
Gluten Free Pumpkin Muffins
Batter from Above Recipe
1/2 cup Chocolate Cream Cheese Topping or Plain Cream Cheese with melted chocolate chips stirred in (I used the new Chocolate Philadelphia Cream Cheese Spread)
1/2 cup icing sugar
1. Grease muffin tin and pour batter into sections.
2. Bake at 350F for 25-30 mins.
Optional Cream Cheese Frosting
1. Allow muffins to completely cool.
2. In a separate container, mix together cream cheese and icing sugar. Add to a piping container and decorate muffins.
3. Get creative with topper ideas- we used Mike and Ike candy and inserted 1/2 a toothpick into them to create a popsicle topper.
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