Gluten Free Dairy Free Pumpkin Spice Cupcakes

Ingredients:

  • 1/2 teaspoon baking soda
  • 1/4 cup brown rice flour
  • 1/2 cup evaporated cane sugar
  • 3 large egg whites, room temperature
  • 2 large eggs, *ROOM TEMPERATURE-see note
  • 2 tablespoons flax seed meal (I use Bob's Red Mill)
  • 2-3 tablespoons Graham Cracker Crumbs, for garnish
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar, lightly packed
  • Will need a candy thermometer
  • 1/4 cup apple or pear sauce
  • 8 ounces fresh pumpkin puree, or canned pumpkin puree, not pie filling
  • 1/2 cup sorghum flour
  • 1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
  • 1/2 cup tapioca flour (I use all Bob's Red Mill flours)
  • 1/2 teaspoon gluten free vanilla extract (Trader Joe's or Nielsen Massey)
  • 1/4 cup sunflower or vegetable oil
  • 1/4 cup PLUS 1 tablespoon water

Course: side dish

Cuisine: American

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