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,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
Instructions:
- Preheat oven to 350 degrees FLine a muffin pan with cupcake liners.In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.Then add pumpkin, mix for another minute.
- Add the flour mixture, whisk until just combined, about 30 seconds.Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
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